Panang curry with chicken~from scratch! Recipe
Recipe By Better Butter
A spicy, hot curry that pairs beautifully with rice. Panang curry gets its name from the malaysian island of panang. It is quite similiar to thai red curry except that its creamier from the use of peanuts.
4.2
26 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Panang curry with chicken~from scratch! Recipe
- 100 gram boneless Chicken, sliced
- 1/5 can coconut Milk
- 0.40 tablespoon coconut oil
- 2 Thai Basil leaves
- 1/20 cup Cashewnuts/peanuts chopped
- As required Red chillies sliced, for garnish
- As required For the Panang curry paste
- 0.80 Dried red chillies
- 0.40 Lemongrass stalks
- 0.60 tablespoon roasted peanuts
- 0.40 chopped peeled fresh or frozen galangal
- 1/5 large spring onion, chopped
- 1/10 teaspoon cumin powder
- 1-1.20 Kaffir lime leaves
- As required Salt
Nutrition
value
value
369
calories per serving
24 g Fat23 g Protein17 g Carbs3 g FiberOther
Current Totals
- Fat24g
- Protein23g
- Carbs17g
- Fiber3g
MacroNutrients
- Carbs17g
- Protein23g
- Fiber3g
Fats
- Fat24g
Vitamins & Minerals
- Calcium85mg
- Iron4mg
- Vitamin A23mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B966mcg
- Vitamin B120mcg
- Vitamin C42mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium93mg
- Manganese2mg
- Phosphorus303mg
- Selenium20mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Butter