![](https://cdn.statically.io/img/www.allrecipes.com/thmb/kFF-20mqzrTSOl8r462oSebu-d4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5324947-49d7006459ad4cac93862b59676a4ea5.jpg)
Ingredients
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1 tablespoon vegetable oil
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¼ cup Panang curry paste
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4 cups coconut milk
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10 ounces boneless chicken breast, cubed
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2 tablespoons palm sugar
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2 tablespoons fish sauce
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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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1 small bunch Thai basil leaves
Directions
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Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
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Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.
Nutrition Facts (per serving)
597 | Calories |
53g | Fat |
18g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 597 | |
% Daily Value * | |
Total Fat 53g | 68% |
Saturated Fat 44g | 219% |
Cholesterol 37mg | 12% |
Sodium 896mg | 39% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 3g | 11% |
Total Sugars 9g | |
Protein 19g | 39% |
Vitamin C 36mg | 40% |
Calcium 71mg | 5% |
Iron 8mg | 47% |
Potassium 709mg | 15% |
* 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.