Panang Curry Recipe

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Panang Curry
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Ingredients:

Directions:

  1. Heat 1/2 coconut milk on medium high heat until boiling.
  2. Add curry paste and dissolve.
  3. Add remaining indregients and cook until chicken is fully cooked and carrots are tender.
  4. Serve over rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 590.41 Kcal (2472 kJ)
Calories from fat 324.8 Kcal
% Daily Value*
Total Fat 36.09g 56%
Cholesterol 9.99mg 3%
Sodium 2907.75mg 121%
Potassium 319.94mg 7%
Total Carbs 24.07g 8%
Sugars 11.97g 48%
Dietary Fiber 5.88g 24%
Protein 42.83g 86%
Vitamin C 37.1mg 62%
Vitamin A 1mg 35%
Iron 13.8mg 77%
Calcium 85.4mg 9%
Amount Per 100 g
Calories 133.4 Kcal (559 kJ)
Calories from fat 73.38 Kcal
% Daily Value*
Total Fat 8.15g 56%
Cholesterol 2.26mg 3%
Sodium 656.97mg 121%
Potassium 72.29mg 7%
Total Carbs 5.44g 8%
Sugars 2.7g 48%
Dietary Fiber 1.33g 24%
Protein 9.68g 86%
Vitamin C 8.4mg 62%
Vitamin A 0.2mg 35%
Iron 3.1mg 77%
Calcium 19.3mg 9%

* 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

  • 14
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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