Search
by Ingredient

Chicken Panang

StarStarStarStarHalf star

Submitted by sjameson

YIELD

servings

PREP

?

COOK

?

READY

25 min

Ingredients

225 225
GRAMS GRAMS CHICKEN BREASTS
halves, w/o skin, sliced
1 15
TABLESPOON ML VEGETABLE OIL
1 ½ 23
TABLESPOONS ML RED CURRY PASTE
panang *
¾ 177
CUP ML COCONUT MILK
1 15
TABLESPOON ML FISH SAUCE
1 5
TEASPOON ML SUGAR
½ 118
CUP ML GREEN PEAS
1 1
X X HOT CHILI PEPPERS
red *

Directions

  1. Stir-fry oil and curry paste until fragrent. (You may want to have the fan turned up full in the kitchen this gets very pungent)

  2. Add remain ingredients and bring to boil.

  3. Reduce heat and cook for 10 min.

  4. Garnish with chili and serve with steamed rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 215 59% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 350mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 38g
Vitamin A 4% Vitamin C 2%
Calcium 2% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
More health news

Email this recipe