
Thai Panang Chicken Curry
0 20 mins 1 Servings
Thai Panang Chicken Curry is a rich and creamy dish made with tender chicken simmered in a flavorful blend of coconut Nestlé A+ Milk, Panang curry paste, and aromatic herbs. It's typically served with steamed rice and garnished with fresh basil and kaffir lime leaves for an authentic taste of Thailand.
Nutritional info
Per Serving: 1 Medium Bowl - 150.0 gm
228 kcal
Nutritional Distribution
- Carbohydrate 11.66 gm
- Protein 9.15 gm
- Fat 13.44 gm
- Fiber 1.28 gm
Ingredients
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Chicken, Breast
60 Gm (60.0 gm)

Coconut Milk
1.5 Tbsp (22.95 gm)

Coconut Cream
1/4 Tbsp (3.75 gm)

Coriander Leaves
1 Chopped Tbsp (3.28 gm)

Lemon Grass
1/2 Chopped Tbsp (3.495 gm)

Galangal
4 Gram (4.0 gm)

Lime Leaves
3 Gram (3.0 gm)

Red Chilly
2 Number (1.5 gm)

Shallots
1 Small (6.0 gm)

Garlic
1 Chopped Tsp (1.53 gm)

Peanuts
1 Tsp (3.58 gm)

Vietnamese Style Fish Sauce
1 Tsp (5.0 ml)

Shrimp Paste
1/2 Tsp (2.5 gm)

Dhania Powder
1/4 Tsp (0.41 gm)

Jeera Powder
1/8 Tsp (0.21 gm)

Jaggery
1/2 Tbsp (7.5 gm)

Oil
1/2 Tbsp (1.655 ml)

Water
As Required (30.0 ml)
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Steps
Recipes Steps
-
For Curry Paste
- Step 1 In a grinder add 2 soaked red chilli, 4g chopped galangal, 1 no. garlic, 1 small shallot, 1 tbsp chopped coriander leaves, 1/2 tbsp chopped lemongrass, 3g lime leaves, 1/2 tsp shrimp paste, 1/8 tsp cumin powder, 1/4 tsp coriander powder, 1 tsp peanuts, water as required and grind it in a smooth paste.
-
For Panag Chicken Curry
- Step 1 In a pan heat 1/2 tsp oil add prepared curry paste and saute it well.
- Step 2 Add diced chicken,1.5 tbsp coconut milk and mix it well. Cover with a lid and cook it nicely.
- Step 3 Give a Nestle Twist by adding spinach.
- Step 4 Add 1 tsp fish sauce,1/2 tbsp jaggery, 1/4 tbsp coconut cream, mix and cook it well.
- Step 5 Serve hot.
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