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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 lb. chicken tenderloin (/ breast, cut into thin strips)
- oil (as required)
- 2 Tbsp. panang curry paste (store bought)
- 400 mL coconut milk
- 2 Tbsp. fish sauce
- 1 Tbsp. light brown sugar (or palm sugar)
- 1/2 cup bell peppers (sliced)
- 3 Tbsp. water
- 10 thai basil leaves (plus extra for garnish)
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories850Calories from Fat590 |
% DAILY VALUE |
Total Fat65g100% |
Saturated Fat46g230% |
Trans Fat |
Cholesterol145mg48% |
Sodium1690mg70% |
Potassium1500mg43% |
Protein53g |
Calories from Fat590 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber5g20% |
Sugars14g |
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.
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Reviews(1)
Chad Roberts 4 years 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!