Use fragrant penang curry paste as the base to this recipe. You can make this speedy curry as spicy as you like and experiment with different meats or fish.
Ingredients For Quick and Thai Panang Curry Recipe
2 tablespoon Vegetable oil
2 pound Chicken thighs or breast boneless and skinless, cubed
1 Red bell pepper seeded and sliced
1 Onion chopped
2 Cloves garlic chopped
2 Fresh red chili peppers sliced and seeded
6 tablespoon Panang curry paste
2 tablespoon Brown sugar
14 ounce 2 cans coconut milk
2 tablespoon Fish sauce or to taste
1 tablespoon Lime juice freshly squeezed
1 tablespoon Lime zest
A good handful fresh thai or regular basil chopped
A good handful of fresh cilantro chopped
2 Leaves dried kaffir lime leaves whole
Nutrition value
612
calories per serving
47 g Fat37 g Protein11 g Carbs9 g FiberOther
Current Totals
47 g Fat
37 g Protein
11 g Carbs
9 g Fiber
MacroNutrients
Carbs
11 g
Protein
37 g
Fiber
9 g
Fats
Fat
47 g
Vitamins & Minerals
Calcium
50 mg
Iron
3 mg
Vitamin A
269 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
13 mg
Vitamin B6
1 mg
Vitamin B9
65 mcg
Vitamin B12
0 mcg
Vitamin C
51 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
81 mg
Manganese
1 mg
Phosphorus
336 mg
Selenium
30 mcg
Zinc
2 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
