Panang chicken curry
- Number of Servings: 7
Ingredients
3.0 thigh, bone and skin removed Chicken Thigh1.5 cup (1/2" slices) Bamboo shoots, raw3.0 cup, pieces or slices Mushrooms, fresh2.0 cup, halves and whole Cashew Nuts, dry roasted11.0 oz Coconut Water (Zico) 11oz400.0 gram(s) bell pepper, red, sweet, raw2.0 cup aroy-d coconut milk4.0 oz maesri panang curry paste
Cook coconut cream until the fats break, add curry paste, coconut milk and coconut water, simmer mushrooms and chicken until cooked, add bell peppers and bamboo shoots and cook until done.
Serving Size: About half a cup
Number of Servings: 7.0
Recipe submitted by SparkPeople user MORTIERELLA.
Number of Servings: 7.0
Recipe submitted by SparkPeople user MORTIERELLA.
Nutritional Info Amount Per Serving
- Calories: 399.2
- Total Fat: 29.4 g
- Cholesterol: 24.5 mg
- Sodium: 142.5 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 3.7 g
- Protein: 14.8 g
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