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Panang Curry Chicken
Panang Curry Chicken
Panang Curry Chicken is a delicious Thai curry dish made with chicken, coconut milk, Panang curry paste, and various aromatic spices. It has a rich and creamy texture with a slightly sweet and savory flavor. It is usually served with steamed rice and is a popular choice in Thai restaurants.
Ingredients
- 1.5 lbs chicken breast thinly sliced
- 1 coconut milk (14 oz)
- 3-4 tablespoon Panang curry paste
- 1 red bell pepper thinly sliced
- 1 onion thinly sliced
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh cilantro and sliced red chili for garnish
- Cooked rice for serving
Instructions
- Heat a large pan over medium heat and add 1/2 cup of the coconut milk. Cook for a few minutes until it starts to bubble.
- Add the Panang curry paste and stir well to combine with the coconut milk.
- Add the sliced chicken breast and cook until it is no longer pink.
- Pour in the remaining coconut milk and bring to a simmer.
- Add the sliced bell pepper and onion to the pan and cook for a few more minutes until the vegetables are tender.
- Season the curry with fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Serve the Panang Curry Chicken over cooked rice and garnish with fresh cilantro and sliced red chili.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 242kcal (12%)Carbohydrates: 9g (3%)Protein: 37g (74%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 109mg (36%)Sodium: 907mg (39%)Potassium: 767mg (22%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 2758IU (55%)Vitamin C: 44mg (53%)Calcium: 40mg (4%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
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