A spicy, hot curry that pairs beautifully with rice. Panang curry gets its name from the malaysian island of panang. It is quite similiar to thai red curry except that its creamier from the use of peanuts.
Ingredients For Panang curry with chicken~from scratch! Recipe
500 gram boneless Chicken, sliced
1 can coconut Milk
2 tablespoon coconut oil
10 Thai Basil leaves
0.25 cup Cashewnuts/peanuts chopped
Red chillies sliced, for garnish
For the Panang curry paste
4 Dried red chillies
2 Lemongrass stalks
3 tablespoon roasted peanuts
2 chopped peeled fresh or frozen galangal
1 large spring onion, chopped
0.5 teaspoon cumin powder
5 Kaffir lime leaves
As required Salt
Nutrition value
369
calories per serving
24 g Fat23 g Protein17 g Carbs3 g FiberOther
Current Totals
24 g Fat
23 g Protein
17 g Carbs
3 g Fiber
MacroNutrients
Carbs
17 g
Protein
23 g
Fiber
3 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
85 mg
Iron
4 mg
Vitamin A
23 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
66 mcg
Vitamin B12
0 mcg
Vitamin C
42 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
93 mg
Manganese
2 mg
Phosphorus
303 mg
Selenium
20 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
