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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the curry paste in the oil in a large skillet or wok 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 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
panang curry paste	5	tablespoons		-	-	-	-
cooking oil				-	-	-	-
coconut milk	4	cups		2208.0	53.184	21.984	228.864
chicken breast	2/3		skinless boneless cubed	-	-	-	-
palm sugar	2	tablespoons		-	-	-	-
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
kaffir lime leaf	6			-	-	-	-
red chili pepper	2		sliced	2.5	0.5506	0.1169	0.0275
thai basil	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.