Panang Chicken Curry Recipe

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Panang Chicken Curry
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Ingredients:

Directions:

  1. Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
  2. Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
  3. Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
  4. Serve with steamed rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 539.06 Kcal (2257 kJ)
Calories from fat 339.58 Kcal
% Daily Value*
Total Fat 37.73g 58%
Cholesterol 66.89mg 22%
Sodium 598.34mg 25%
Potassium 758.52mg 16%
Total Carbs 29.39g 10%
Sugars 7.64g 31%
Dietary Fiber 4.27g 17%
Protein 27.28g 55%
Vitamin C 16.1mg 27%
Vitamin A 0.3mg 9%
Iron 7.2mg 40%
Calcium 38.6mg 4%
Amount Per 100 g
Calories 160.47 Kcal (672 kJ)
Calories from fat 101.09 Kcal
% Daily Value*
Total Fat 11.23g 58%
Cholesterol 19.91mg 22%
Sodium 178.11mg 25%
Potassium 225.79mg 16%
Total Carbs 8.75g 10%
Sugars 2.27g 31%
Dietary Fiber 1.27g 17%
Protein 8.12g 55%
Vitamin C 4.8mg 27%
Vitamin A 0.1mg 9%
Iron 2.1mg 40%
Calcium 11.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.1
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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