Panang Curry Recipe | Yummly
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Panang Curry

PEPPER DELIGHT(1)
Chad Roberts: "I’ve made this four times so far and my family lo…" Read More
9Ingredients
28Minutes
850Calories
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Ingredients

US|METRIC
2 SERVINGS
  • 1 pound chicken tenderloin (/ breast, cut into thin strips)
  • oil (as required)
  • 2 tablespoons panang curry paste (store bought)
  • 400 milliliters coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon light brown sugar (or palm sugar)
  • 1/2 cup bell peppers (sliced)
  • 3 tablespoons water
  • 10 thai basil leaves (plus extra for garnish)
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    NutritionView More

    850Calories
    Sodium70% DV1690mg
    Fat100% DV65g
    Protein104% DV53g
    Carbs7% DV21g
    Fiber20% DV5g
    Calories850Calories from Fat590
    % DAILY VALUE
    Total Fat65g100%
    Saturated Fat46g230%
    Trans Fat
    Cholesterol145mg48%
    Sodium1690mg70%
    Potassium1500mg43%
    Protein53g104%
    Calories from Fat590
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber5g20%
    Sugars14g28%
    Vitamin A4%
    Vitamin C60%
    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.

    Reviews(1)

    Chad Roberts 5 months ago
    I’ve made this four times so far and my family loves it! We have played around with adding extra veggies like zucchini squash, carrots, and broccoli or substituting shrimp for the chicken. However, I stick to the base panang curry recipe and it always turns out great!

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