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Ingredients
US|METRIC
4 SERVINGS
- 4 oz. panang curry paste
- 3 Tbsp. coconut oil
- 1 lb. chicken breast (sliced into thin strips)
- 4 cups coconut milk
- 2 Tbsp. palm sugar (regular sugar works fine if you can't find palm sugar)
- 3 Tbsp. fish sauce
- potatoes (peeled and diced small, about 2 potatoes)
- fresh peas
- diced tomatoes
- carrot (shredded)
- cashews (sliced, or peanuts)
- red bell peppers (thinly sliced)
- chili peppers (fresh, for garnish, optional)
- kaffir lime leaves (or Thai basil leaves, for garnish, optional)
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NutritionView More
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890Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories890Calories from Fat680 |
% DAILY VALUE |
Total Fat76g117% |
Saturated Fat61g305% |
Trans Fat |
Cholesterol75mg25% |
Sodium1310mg55% |
Potassium1420mg41% |
Protein33g |
Calories from Fat680 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber6g24% |
Sugars15g |
Vitamin A80% |
Vitamin C30% |
Calcium8% |
Iron35% |
* 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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