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Chicken Panang Curry | An easy Thai dish
THE TASTE OF THE WORLD13Ingredients
40Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. skinless chicken thighs (boneless n, cut in small-medium pieces, you can use breasts)
- fried tofu (Pan-, cut into cubes, for vegetarian version)
- 6 kaffir lime leaves
- 1/2 cup basil leaves
- 2 cups coconut milk
- 1/2 cup bamboo shoots (canned)
- 1 bell pepper (small, cut into strips, red or green)
- 2 Tbsp. vegetable oil (optional)
- 1/4 cup panang curry paste (I use Maesri brand)
- 2 Tbsp. palm sugar
- 3 Tbsp. fish sauce (or to taste)
- 3 Tbsp. sauce (seasoning, for vegetarians only)
- 1 tsp. paprika powder
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat480 |
| % DAILY VALUE |
| Total Fat53g82% |
| Saturated Fat30g150% |
| Trans Fat0g |
| Cholesterol95mg32% |
| Sodium1200mg50% |
| Potassium790mg23% |
| Protein24g |
| Calories from Fat480 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars11g |
| Vitamin A20% |
| Vitamin C50% |
| Calcium6% |
| 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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