Thailand Panang Curry with Chicken Recipe | Yummly

Thailand Panang Curry with Chicken

AVA RECIPES(12)
Manny Rosal: "it's Panang how it should be - thanks! it's all g…" Read More
9Ingredients
40Minutes
700Calories

Ingredients

US|METRIC
  • 5 tablespoons panang curry paste
  • cooking oil
  • 4 cups coconut milk
  • 2/3 pound boneless chicken breast (skinless, cubed)
  • 2 tablespoons palm sugar
  • 2 tablespoons fish sauce (or to taste)
  • 6 kaffir lime leaves (torn)
  • 2 red chile peppers (fresh, sliced)
  • 1/4 cup thai basil leaves (fresh)
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    NutritionView More

    700Calories
    Sodium34% DV820mg
    Fat100% DV65g
    Protein41% DV21g
    Carbs6% DV19g
    Fiber20% DV5g
    Calories700Calories from Fat590
    % DAILY VALUE
    Total Fat65g100%
    Saturated Fat52g260%
    Trans Fat
    Cholesterol50mg17%
    Sodium820mg34%
    Potassium950mg27%
    Protein21g41%
    Calories from Fat590
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber5g20%
    Sugars12g24%
    Vitamin A4%
    Vitamin C15%
    Calcium6%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(12)

    Manny Rosal a month ago
    it's Panang how it should be - thanks! it's all gone when I came back huhuhu😂
    Kimberly Burke 3 months ago
    Excellent recipe! I used Thai Home Panang Curry paste found at Whole Foods. I used the Instant Pot to cook the chicken and sauce. Added broccoli, lime juice and Thai basil at the end with jasmine rice. Family thought it tasted like eating at the Thai restaurant. I made a extra large batch and put more chicken then the recipe called for.
    Bartholf 8 months ago
    a truly excellent curry.
    Linse a year ago
    Tasty! I added more vegetables in the pot and decorated with thinly sliced red bell peppers after
    Amanda a year ago
    I didn’t use as much coconut milk as stated, and a little less fish sauce since I used less coconut milk. However, it still turned out pretty well! A Thai restaurant I frequent uses onion and bell pepper in theirs which I will use next time just for a little more action going on instead of just the chicken. Will definitely be making again! 😚👌🏼
    Leah Perez a year ago
    Delish and EEEASY! I make this all the time.
    thom 2 years ago
    The ratio of chicken to coconut milk is way off. Next time I'll double the chicken. Also needs a little crunch, adding onions next time as well. Oh, and a tad less fish sauce.
    Shannon Blackmore 2 years ago
    Absolutely delicious. Added a squeeze of lime but otherwise didn’t change anything
    Matt Watson 2 years ago
    Amazing didn’t change a thing
    Jerry 2 years ago
    I used a canned parang curry and added julienned onions and red bell pepper at the end. I adjusted the coconut milk as I went along to get the right consistency. Make sure you cook the chicken in the milk for a while (even if it's done) to reduce the milk and concentrate flavors. Great dish!
    Telles 2 years ago
    Was delicious and easy to make. My whole family loved it. I added bell pepper and zucchini.
    Zach Craft 3 years ago
    I suggest adding a sliced bell pepper and an onion and it'll be perfect

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