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Panang curry with chicken represents the diversity of Thailand’s southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste
Ingredients
- 5 tablespoons Panang curry paste
- 1 tablespoon cooking oil
- 4 cups coconut milk
- 2/3 pound skinless, boneless chicken breast, cubed
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce, or to taste
- 6 makrut lime leaves, torn in half
- 2 fresh red chile peppers, sliced
- ¼ cup fresh Thai basil leaves
Directions
Step 1
Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
Step 2
Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
Step 3
Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.
Step 4
Garnish with sliced red chile peppers and Thai basil leaves.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 596 | |
| % Daily Value * | |
| Total Fat51g | 66% |
| Saturated Fat44g | 218% |
| Cholesterol46mg | 15% |
| Sodium981mg | 43% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber3g | 11% |
| Total Sugars9g | |
| Protein22g | |
| Vitamin C35mg | 176% |
| Calcium65mg | 5% |
| Iron9mg | 47% |
| Potassium746mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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