Thai Panang Chicken Curry Recipe | Yummly
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Thai Panang Chicken Curry

MARION'S KITCHEN
20Ingredients
65Minutes
580Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons vegetable oil
  • 500 grams chicken thigh fillets (thinly sliced)
  • 3/4 cup coconut milk
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons palm sugar (finely shaved)
  • 2 tablespoons coconut cream
  • kaffir lime leaves (finely sliced, to serve)
  • fresh red chilli (sliced, to serve)
  • panang curry paste
  • 10 red chillies (dried long)
  • 3 centimeters galangal (piece, finely chopped)
  • 1 lemongrass stalk (pale part bruised, finely chopped)
  • 3 shallots (Asian red, roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • 3 kaffir lime leaves (destemmed and sliced.)
  • 1/2 kaffir lime (finely chopped)
  • 2 teaspoons shrimp paste
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon roasted peanuts
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    NutritionView More

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    580Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories580Calories from Fat370
    % DAILY VALUE
    Total Fat41g63%
    Saturated Fat17g85%
    Trans Fat0g
    Cholesterol115mg38%
    Sodium800mg33%
    Potassium890mg25%
    Protein27g53%
    Calories from Fat370
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber2g8%
    Sugars5g10%
    Vitamin A25%
    Vitamin C25%
    Calcium10%
    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.

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