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    You are in: Home / Recipes / Chicken Panang Recipe
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    Chicken Panang

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    ChefDebs's Note:

    The owners of our favorite Thai restaurant decided to return to Bangkok, Before she left she very kindly shared her recipes with me.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put coconut milk, curry paste, chicken stock and lime leaves in a pan and simmer for 10 mins until thickens slightly.
    2. 2
      Add the sugar and chicken and cook for 10 more mins until chicken is cooked, adding more stock if necessary.
    3. 3
      Serve with jasmine rice.

    Ratings & Reviews:

    • on December 13, 2006

      55

      it was delicious, just like at the restaurant, but i omitted the chicken stock and added some veggies, like bell peppers and baby cut corn,super easy and fast

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2008

      35

      This was good; however, the sauce was too thin. I will surely add less stock next time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 27, 2008

      35

    Read All Reviews (6)

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    Nutritional Facts for Chicken Panang

    Serving Size: 1 (405 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 605.5
     
    Calories from Fat 340
    56%
    Total Fat 37.8 g
    58%
    Saturated Fat 20.2 g
    101%
    Cholesterol 147.9 mg
    49%
    Sodium 316.1 mg
    13%
    Total Carbohydrate 13.7 g
    4%
    Dietary Fiber 1.9 g
    7%
    Sugars 10.0 g
    40%
    Protein 51.9 g
    103%

    The following items or measurements are not included:

    red curry paste

    fresh lime leaves

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