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10Ingredients
45Minutes
560Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. soybean (rice bran or vegetable oil)
- 1 Tbsp. panang curry paste
- 3 cups coconut milk (divided, use the larger amount for a more mild flavor...it's it's too hot, add more)
- 1/2 cup water
- 2 chicken breasts (cubed or sliced)
- 2 tsp. sugar (or palm sugar)
- 2 Tbsp. fish sauce
- 5 kaffir lime leaves (crumpled)
- 1 thai chile (fresh, chopped, If you have a sensitive pallet to heat, use half)
- 1/4 cup thai basil leaves (fresh, chopped)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat420 |
| % DAILY VALUE |
| Total Fat47g72% |
| Saturated Fat39g195% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium860mg36% |
| Potassium950mg27% |
| Protein28g |
| Calories from Fat420 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium6% |
| Iron20% |
* 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)
Peg Geria 4 years ago
I added red pepper and coursly cut yellow onion, served with white rice. it turned out really great. I'll definitely make it again!