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Panang Curry with Chicken
- 5 tablespoons Panang curry paste
- cooking oil
- 4 cups coconut milk
- 2/3 pound skinless, boneless chicken breast, cubed
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce, or to taste
- 6 kaffir lime leaves, torn
- 2 fresh red chile peppers, sliced
- 1/4 cup fresh Thai basil leaves
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 51.2g|
|Saturated Fat 43.5g|
|Total Carbohydrate 18.5g|
|Dietary Fiber 3.1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|