Panang Curry with Chicken

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 504.7
  • Total Fat: 22.7 g
  • Cholesterol: 146.3 mg
  • Sodium: 1,364.8 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 57.4 g

View full nutritional breakdown of Panang Curry with Chicken calories by ingredient

Number of Servings: 2


    1 tsp. Canola Oil
    1.5 TBSP Panang Curry (Mae Ploy brand)
    1 3/4 c. (1 can) lite coconut milk (Thai Kitchen brand)
    18 oz. boneless, skinless chicken breast, sliced
    1 green bell pepper, sliced
    1 TBSP palm sugar
    1 TBSP fish sauce
    8 oz bag. Miracle Noodle Shiritaki Rice

    *Recipe makes two servings


May add bell peppers (or other veggies, too)

1 lean (+ 1 healthy fat)
1 green


Fry the curry paste in the oil in a large skillet over medium heat (until fragrant.) Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through (10 - 15 minutes.) Stir the palm sugar and fish sauce into the mixture; simmer together for 5 minutes.

Serving Size: makes 2 servings