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17Ingredients
45Minutes
530Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. chicken thigh (boneless, cut into bite size pieces)
- 1 white onion (finely chopped)
- 5 cloves garlic (minced)
- 1 green bell peppers (chopped)
- 1 red bell peppers (chopped)
- 1/2 inch galangal (roughly sliced)
- 1 inch lemongrass (roughly sliced)
- 1 Tbsp. coconut oil
- 1 jar panang curry paste (Thai, measured to about 4 ½ tablespoons)
- 1 Tbsp. peanut butter (unsweetened)
- 2 tsp. fish sauce
- 1 pinch nutmeg (powder optional)
- salt (to taste if required)
- 2 tsp. palm sugar (or brown sugar)
- 8 kaffir lime (leave crushed)
- 2 cups coconut milk (thick)
- 1/4 cup thai basil leaves
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium400mg17% |
| Potassium720mg21% |
| Protein24g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A20% |
| Vitamin C150% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
KK 4 years ago
Was delicious. I made a lower calorie 2 serving portion using already cooked chicken (added to the end to avoid overcooking meat) and subtituted oat milk for the coconut milk.
It tasted good but coconut milk would have made it more creamier and less spicy. In the future, ill finish my bowl with 1-2T of coconut milk as garnish to control the heat level.
If you cant handle spice, reduce the amount of curry paste and omit the thai chilis... this batch was extra spicy especially without the coconut milk!
I also added extra vegetables; chopped green beans, mushrooms, chopped baby bokchoy and jalapenos.
Served it with thick rice noodles instead of white rice.