Ingredients
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5 tablespoons Panang curry paste
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1 tablespoon cooking oil
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4 cups coconut milk
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⅔ pound skinless, boneless chicken breast, cubed
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2 tablespoons palm sugar
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2 tablespoons fish sauce, or to taste
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6 makrut lime leaves, torn in half
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2 fresh red chile peppers, sliced
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¼ cup fresh Thai basil leaves
Directions
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Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.
Dotdash Meredith Food Studios
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Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.
Dotdash Meredith Food Studios
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Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.
Dotdash Meredith Food Studios
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Garnish with sliced red chile peppers and Thai basil leaves.
DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts (per serving)
596 | Calories |
51g | Fat |
19g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 596 | |
% Daily Value * | |
Total Fat 51g | 66% |
Saturated Fat 44g | 218% |
Cholesterol 46mg | 15% |
Sodium 981mg | 43% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 3g | 11% |
Total Sugars 9g | |
Protein 22g | 45% |
Vitamin C 35mg | 39% |
Calcium 65mg | 5% |
Iron 9mg | 47% |
Potassium 746mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.