Lunch

Panang chicken curry is for Lunch.

Panang chicken curry takes several minutes to prepare.

Panang chicken curry takes several minutes to cook.

Panang chicken curry makes 7 servings.

The ingredients for Panang chicken curry are:

3.0 thigh, bone and skin removed Chicken Thigh
1.5 cup (1/2" slices) Bamboo shoots, raw
3.0 cup, pieces or slices Mushrooms, fresh
2.0 cup, halves and whole Cashew Nuts, dry roasted
11.0 oz Coconut Water (Zico) 11oz
400.0 gram(s) bell pepper, red, sweet, raw
2.0 cup aroy-d coconut milk
4.0 oz maesri panang curry paste

Here is how you make Panang chicken curry:

Cook coconut cream until the fats break, add curry paste, coconut milk and coconut water, simmer mushrooms and chicken until cooked, add bell peppers and bamboo shoots and cook until done. Serving Size: About half a cupNumber of Servings: 7.0Recipe submitted by SparkPeople user MORTIERELLA.

The nutritional information for Panang chicken curry is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 399.2

• Total Fat: 29.4 g
• Cholesterol: 24.5 mg
• Sodium: 142.5 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 3.7 g
• Protein: 14.8 g

Panang chicken curry is Asian cuisine.