CHICKEN RECIPES RECIPES UNDER $10 MEATS

Penang Chicken Curry

Penang Chicken Curry

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 6
Difficulty Medium

Rating (click to rate)

4.3 based on 3 ratings.

Ingredients

  • 1 Kg Chicken Thigh Fillets, Chopped Into 6
  • 1/3 cups Peanut Butter
  • 1 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 1/3 cups Red Curry Paste
  • 400 g Coconut Milk

Nutrition Information

Qty per
181g serve
Qty per
100g
Energy 430.3825kcalcal 237.48517036833kcalcal
Protein 10.2975gg 5.6821630569734gg
Fat (total) 26.858333333333gg 14.820435002529gg
 - saturated 21.045833333333gg 11.613096059227gg
Carbohydrate 41.8125gg 23.072147882467gg
 - sugars 44.359166666667gg 24.477399181496gg
Dietary Fibre 6.7816666666667gg 3.7421253506231gg
Sodium 529.435mgmg 292.14236446406mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Penang Chicken Curry

My Family absolutely love curry! But not all like spice! This Curry is family friendly, quick and easy but not compromised on flavor!!

Chicken curry is the best kind! with peanut butter and coconut milk this Penang chicken curry is one you will definitely want to try! Make his dish as spicy or as mild as you desire, get the kids involved in the kitchen to help with the rice and veges and they will love this recipe just as much as you!

For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Method

  1. Add the curry paste to the pan and cook on medium to high heat for approximately 1 minute until it is fragrant

  2. Add the coconut milk and simmer for 3 minutes on medium heat

  3. Add the fish sauce, brown sugar and peanut butter and simmer for a further 3 minutes.

  4. Adding in the chicken and cover with lid and simmer for approximately 15 - 20 minutes until the chicken is cooked

  5. Serve with rice and steamed greens

  6. Top with coriander

Penang Chicken Curry

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Megan May

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