Panang curry with chicken~from scratch! Recipe

Recipe By Better Butter

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.

4.2
26 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Panang curry with chicken~from scratch!
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ingredients serve

Ingredients for Panang curry with chicken~from scratch! Recipe

  • 100 gram boneless Chicken, sliced
  • 1/5 can coconut Milk
  • 0.40 tablespoon coconut oil
  • 2 Thai Basil leaves
  • 1/20 cup Cashewnuts/peanuts chopped
  • As required Red chillies sliced, for garnish
  • As required For the Panang curry paste
  • 0.80 Dried red chillies
  • 0.40 Lemongrass stalks
  • 0.60 tablespoon roasted peanuts
  • 0.40 chopped peeled fresh or frozen galangal
  • 1/5 large spring onion, chopped
  • 1/10 teaspoon cumin powder
  • 1-1.20 Kaffir lime leaves
  • As required Salt
Nutrition
value
369
calories per serving
24 g Fat23 g Protein17 g Carbs3 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    23g
  • Carbs
    17g
  • Fiber
    3g

MacroNutrients

  • Carbs
    17g
  • Protein
    23g
  • Fiber
    3g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    85mg
  • Iron
    4mg
  • Vitamin A
    23mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    66mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    42mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    93mg
  • Manganese
    2mg
  • Phosphorus
    303mg
  • Selenium
    20mcg
  • Zinc
    3mg
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
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Recipe By Better Butter