Quick and Easy Chicken Penang Curry
Nutrition (per serving)
Recipe makes 2 servings
⚠️ AI-estimated nutrition values based on estimated portions and assumed fat % for dairy. Actual values may vary.
What we assumed
- chicken breast: 450 g (2% fat)
- coconut oil: 15 g (100% fat)
- red onion: 150 g (0% fat)
- red curry paste: 30 g (3% fat)
- peanut butter: 30 g (50% fat)
- cumin: 5 g (0% fat)
- fish sauce: 15 g (0% fat)
- coconut milk: 400 g (3% fat)
- coconut sugar: 12 g (0% fat)
- ginger: 15 g (0% fat)
- broccoli: 150 g (0% fat)
- carrot: 100 g (0% fat)
- bell pepper: 150 g (0% fat)
- sea salt: 2 g (0% fat)
- pepper: 1 g (0% fat)
- mint: 5 g (0% fat)
- cilantro: 5 g (0% fat)
- fresh lime: 50 g (0% fat)
The fat content is primarily derived from coconut oil, peanut butter, and coconut milk. Chicken breast contributes a small amount of fat. The total fat per serving is calculated based on the typical fat content of each ingredient, ensuring that the sum of fat used across all ingredients aligns with the total calculated fat per serving.
Ingredients
- chicken breast(est.)
- coconut oil(est.)
- red onion(est.)
- red curry paste(est.)
- peanut butter(est.)
- cumin(est.)
- fish sauce(est.)
- coconut milk(est.)
- coconut sugar(est.)
- ginger(est.)
- broccoli(est.)
- carrot(est.)
- bell pepper(est.)
- sea salt(est.)
- pepper(est.)
- mint(est.)
- cilantro(est.)
- fresh lime(est.)
Instructions
- Spray a skillet with coconut oil and toss in chopped chicken breast.
- Sear the outside of the chicken for about five minutes, and put it into a separate bowl.
- Using the same skillet, add coconut oil and allow it to melt if needed.
- Add red onion and caramelize the onions for about two minutes.
- Add red curry paste, peanut butter, cumin, and fish sauce. Stir everything together for about one or two minutes.
- Add coconut milk, coconut sugar, and ginger. Stir it up and cook until smooth.
- Bring it to a simmer, then add chopped broccoli, carrot, and bell pepper.
- Finally, toss in the chicken. Cover and cook everything together for 15 to 20 minutes.
- Season to taste with sea salt and pepper, and garnish with mint, cilantro, and fresh lime.
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Unlock with Pro▸ Description
What's going on, guys, and welcome back to the Fit Men Cook Kitchen. Today's quickie recipe is a delicious one. We are making a quick and easy chicken penang curry, and if you're not familiar with the dish, it is from Thailand. Now growing up in Texas, I ate a whole lot of soul food and Mexican food, but when I went off to college, I expanded my palate and had my first bite of Thai food, and it is delicious, and guess what? I had to pounce to prove it. But the whole experience taught me a whole lot about the importance of branching out beyond my borders and making my diet interesting. And the same can be said about a healthy diet, that the more that you branch out and try different foods, and the more you put your own healthy spin on some comfort food favorites, the more exciting your journey will be. Check this recipe out. Spray a skillet with coconut oil and toss in chopped chicken breast. Sear the outside of the chicken for about five minutes, and put it into a separate bowl. No worries if the chicken is not completely cooked. Using the same skillet, add coconut oil and allow it to melt if needed. Then add red onion and caramelize the onions for about two minutes. Then add red curry paste, peanut butter, cumin, and fish sauce. Stir everything together for about one or two minutes, then add coconut milk, coconut sugar, and ginger. Stir it up and cook until smooth. Bring it to a simmer, then add chopped broccoli, carrot, and bell pepper. Finally, toss in the chicken. Cover and cook everything together for 15 to 20 minutes. Season to taste with sea salt and pepper, and garnish with mint, cilantro, and fresh lime. Boom! Smash that like button, then head over to fitmencook.com to get the full recipe, and remember to download the Fit Men Cook apps on iPhone and Android for more easy, healthy, practical meals.