Thai Panang Curry
dinnerThaieasy

Thai Panang Curry

Thick and fragrant Thai Panang curry with chicken, green beans, and kaffir lime.

From Nutrola's curated recipe library

25 min2 servings

Nutrition Facts (per serving)

Values are per serving

867Cal

34 g

Protein

46 g

Carbs

62 g

Fat

Ingredients

  • Chicken thighs

    300 g

    510 Cal

  • Coconut milk

    400 ml

    772 Cal

  • Panang curry paste

    3 tbsp

    90 Cal

  • Green beans

    100 g

    31 Cal

  • Kaffir lime leaves

    3 pieces

    0 Cal

  • Fish sauce

    2 tbsp

    20 Cal

  • Brown sugar

    1 tbsp

    50 Cal

  • Thai basil

    8 leaves

    1 Cal

  • Steamed rice

    200 g

    260 Cal

Instructions

  1. 1

    Fry curry paste in coconut cream for 2 minutes.

  2. 2

    Add sliced chicken, cook 5 min.

  3. 3

    Add remaining coconut milk, green beans, lime leaves, fish sauce, sugar.

  4. 4

    Simmer 10 min. Stir in Thai basil. Serve over rice.

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