Try this Penang chicken recipe, or contribute your own.
Suggest a better description1. Heat non stick frying pan over medium heat
2. Add the curry paste and cook, stirring for 1 minute. Add the chicken and stir to coat in the paste. Add the coconut milk and cook, stirring often, for 2 minutes (don't let the mixture boil).
3. Add the fish sauce, sugar and peanut butter. Stir until smooth. Simmer gently for 5 minute or until the chicken is cooked through (don't allow sauce to boil or it will separate)
4. Meanwhile, cook the broccoli and snow peas in steamer set over a saucepan of simmering water for 2-3 minutes or under tender crisp.
5. Divide the chicken, sauce and vegetables among serving plates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 301 | ||
Calories from Fat: 120 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 85.3mg | 26 % | |
Sodium 262.4mg | 9 % | |
Potassium 517.9mg | 14 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 12.4g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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