Quick and Thai Panang Curry Recipe
Recipe By Errens Kitchen
Use fragrant penang curry paste as the base to this recipe. You can make this speedy curry as spicy as you like and experiment with different meats or fish.
5
17 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 Quick and Thai Panang Curry Recipe
- 0.33 tablespoon Vegetable oil
- 0.33 pound Chicken thighs or breast boneless and skinless, cubed
- 0.17 Red bell pepper seeded and sliced
- 0.17 Onion chopped
- 0.33 Cloves garlic chopped
- 0.33 Fresh red chili peppers sliced and seeded
- 1 tablespoon Panang curry paste
- 0.33 tablespoon Brown sugar
- 2.33 ounce 2 cans coconut milk
- 0.33 tablespoon Fish sauce or to taste
- 0.17 tablespoon Lime juice freshly squeezed
- 0.17 tablespoon Lime zest
- As required A good handful fresh thai or regular basil chopped
- As required A good handful of fresh cilantro chopped
- 0.33 Leaves dried kaffir lime leaves whole
Nutrition
value
value
612
calories per serving
47 g Fat37 g Protein11 g Carbs9 g FiberOther
Current Totals
- Fat47g
- Protein37g
- Carbs11g
- Fiber9g
MacroNutrients
- Carbs11g
- Protein37g
- Fiber9g
Fats
- Fat47g
Vitamins & Minerals
- Calcium50mg
- Iron3mg
- Vitamin A269mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B6< 1mg
- Vitamin B965mcg
- Vitamin B12< 1mcg
- Vitamin C51mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium81mg
- Manganese1mg
- Phosphorus336mg
- Selenium30mcg
- Zinc2mg
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 Errens Kitchen