Panang Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, aromatic Thai curry with chicken, peanut butter, and coconut milk infused with fragrant spices. It has a balance of spicy, savory, and slightly sweet flavors, served alongside rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegetable oil
- 1 small onion (sliced)
- 1 green bell pepper (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons panang curry paste
- 2 teaspoons peanut butter
- 1 pound chicken breast (thinly sliced)
- 1 can (14 ounces) coconut milk
- 4 teaspoons fish sauce
- 1 tablespoon brown sugar
- 4 teaspoons lime juice
- 1/2 cup basil leaves (chopped)
- 3 tablespoons dry roasted peanuts (chopped)
- Kosher salt and black pepper (optional)
- Cooked jasmine rice (for serving)
- 4 lime wedges ( for serving)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 775mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 913mg
- Calcium
- 89mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 775MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.