Chicken Panang Curry
You can make this Chicken Panang Curry in less time than it takes to get take-out!
Servings 4 servings
In a large skillet, stir fry Panang curry paste with coconut oil until curry becomes fragrant.
Add chicken and cook until chicken becomes white (doesn't need to be cooked through).
Slowly add coconut milk and bring to a light simmer.
Add remaining ingredients (including optional vegetables like potatoes*, peas, tomatoes, carrot..etc..). Simmer until chicken is cooked through.
Serve with jasmine rice.
*If you dice the potatoes bigger, you may want to quickly boil them until fork-tender before adding them to the curry.
Serves appx. 4
Calories: 478kcal | Carbohydrates: 16g | Protein: 25g | Fat: 32g | Saturated Fat: 27g | Cholesterol: 73mg | Sodium: 922mg | Potassium: 441mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4500IU | Vitamin C: 3.7mg | Calcium: 49mg | Iron: 1.2mg