Carlsbad Cravings · by Jen★ 5.0 (4)
Panang Curry Chicken
NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 73%
CARBS 19G13% OF CAL
4G FIBER0G OTHER14G TOTAL SUGAR
FAT 40G65% OF CAL
33G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy one-pot curry made with panang paste, coconut milk, and chicken, finished with lime and fresh herbs. Rich, tangy, and ready in 30 minutes.
mainthaicurrychicken🥄 saucepan🍳 skilletdairy freegluten free
View the full recipe on Carlsbad Cravings →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons coconut/olive oil
- 2 tablespoons Panang curry paste ((I use Mae Ploy brand)*)
- 2 pounds chicken breasts or thighs (thinly sliced into 1/8” slices against the grain)
- 3 red bell peppers, (thinly sliced (or other veggies)**)
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, (minced)
- 2 14 oz. cans quality coconut milk
- 1-2 tablespoons cornstarch ((depending on desired thickness))
- 1/4 cup packed light brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1 cup loosely packed Thai basil or regular, (roughly chopped)
- fresh basil
- fresh cilantro
- fresh lime juice
- Asian chili sauce
At a glance
PER SERVING · TIME 30M
CAL 28%·PRO 73%
CARBS 19G13% OF CAL
4G FIBER0G OTHER14G TOTAL SUGAR
FAT 40G65% OF CAL
33G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 18m
- Cook
- 12m
- Sodium
- 841mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 983mg
- Calcium
- 59mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 18M
- SODIUM
- 841MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.