Try this Penang Curry Chicken recipe, or contribute your own.
Suggest a better descriptionThinly slice chicken. In a non-stick frying pan add curry paste then chicken. Stir and coat chicken. Cook chicken for a few minutes, add coconut milk and stir. Add peanut butter, fish sauce and bring to boil, then reduce and let it simmer. Divide between bowls and serve with jasmin rice and fresh vegetables.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 192 | ||
Calories from Fat: 35 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 87mg | 27 % | |
Sodium 810.8mg | 28 % | |
Potassium 434.6mg | 11 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 36.1g | 52 % | |
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: 192
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