Panang Curry Recipe
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Feasting at Home · by Tonia | Feasting at Home★ 5.0

Panang Curry Recipe

NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 57%
CARBS 17G14% OF CAL
4G FIBER0G ADDED0G INTRINSIC3G OTHER9G TOTAL SUGAR
FAT 33G65% OF CAL
25G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich and creamy panang curry with tender chicken and bell peppers in a fragrant coconut sauce. Aromatic and deeply satisfying.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound chicken breasts or chicken thighs
  • ½ teaspoon salt
  • 1 tablespoon oil ( avocado, coconut, peanut)
  • 1 large shallot, diced
  • 2 teaspoons fresh ginger root, minced or grated, or use ginger paste
  • 2 tablespoons lemongrass, minced or paste
  • 2 cloves garlic, minced
  • 2 tablespoons panang curry paste (for mild, start with less and add more to taste), ***see notes
  • 1 tablespoon peanut butter, unsweetened (optional)
  • 1 can coconut milk
  • 1/2 cup chicken broth
  • 1-2 tablespoons fish sauce (we used 2, adjust to taste)
  • 10 lime leaves
  • 2 teaspoons coconut sugar or brown sugar
  • 2 bell peppers- red, orange or yellow, sliced
  • a handful of Thai basil or regular fresh basil, torn
  • lime juice to garnish
PREP
20M
SODIUM
1322MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.