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Easy Panang Curry with Chicken

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"Panang curry with chicken represents the diversity of Thailand's South. Panang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Use 4 tablespoons Panang curry paste from my recipe (posted on this site) or 5 tablespoons pre-made curry paste if time does not permit making your own paste. Serve with steamed jasmine rice."
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Ingredients

35 m servings 597 cals
Original recipe yields 4 servings

Directions

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  1. Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
  2. Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.

Nutrition Facts


Per Serving: 597 calories; 53.2 g fat; 17.8 g carbohydrates; 19.4 g protein; 37 mg cholesterol; 896 mg sodium. Full nutrition

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