marionskitchen.com
Thai Panang Chicken Curry | Marion's Kitchen
Share
Email
Prep Time
5m
Cook Time
15m
Total Time
20m
This flavorful Thai Panang Chicken Curry is made with Marion’s Kitchen Thai Red Curry, tender chicken breast, coconut milk, and exotic Thai herbs. The dish is then topped with optional makrut lime leaves and red chili for an extra kick of flavor. A delicious and easy-to-make curry that will satisfy your cravings.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Marion’s Kitchen Thai Red Curry, Which Includes
Steps
1
Heat oil over medium heat and fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
2
Pour in the creamy COCONUT MILK and stir. Add the chicken and stir until almost cooked. Stir through the sugar and the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry).
3
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots and stir. Simmer for a further 1-2 minutes or until chicken is cooked through. Remove from heat and transfer to a serving plate. Top with makrut lime leaves and chilli, if using.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories450kcal22%
-
Fat23g1%
-
Saturated Fat17g0%
-
Carbohydrates13g0%
-
Fiber2g0%
-
Sugar4g0%
-
Protein43g2%
-
Cholesterol90mg4%
-
Sodium400mg20%
Percent Daily Values are based on a 2,000 calorie diet.