Panang Chicken Curry

1. Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.

2. Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.

3. Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.

4. Serve with steamed rice.

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Nutrient	Quantity
Total fats	213.4606 g
Protein	49.9259 g
Carbohydrates	362.7464 g
Energy	3438.412 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1707 g
Water	727.7135 g
Aspartic acid	4.7399 g
Calcium, Ca	213.324 mg
Lutein + zeaxanthin	952.104 g
Fiber, total dietary	35.7984 g
Carotene, beta	1573.68 g
Niacin	31.4551 mg
Vitamin A, RAE	150.312 g
Fatty acids, total trans-polyenoic	0.0037 g
Arginine	5.5106 g
Riboflavin	0.4569 mg
Tocopherol, beta	0.148 mg
Fatty acids, total polyunsaturated 15:0	0.0074 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1184 g
Fatty acids, total saturated 20:1	0.0407 g
Glutamic acid	10.6978 g
Sodium, Na	1094.132 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0322 g
Total lipid (fat)	213.4606 g
Manganese, Mn	18.5858 mg
Fructose	1.548 g
Proline	2.1888 g
Fatty acids, total saturated 16:0	18.8892 g
Fatty acids, total saturated 8:0	14.0354 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.5779 g
Sucrose	21.881 g
Choline, total	163.562 mg
Sugars, total	55.0183 g
Serine	2.5371 g
Fatty acids, total saturated 10:0	11.2119 g
Fatty acids, total saturated 18:0	10.613 g
Vitamin B-6	2.41 mg
Selenium, Se	117.6756 g
Ash	13.8376 g
Tocotrienol, delta	0.222 mg
Fatty acids, total saturated 18:1 undifferentiated	12.5583 g
Pantothenic acid	5.6395 mg
Phenylalanine	2.5214 g
Copper, Cu	3.4332 mg
Betaine	0.12 mg
Thiamin	2.3003 mg
Retinol	0.48 g
Methionine	1.0259 g
Iron, Fe	19.5243 mg
Carbohydrate, by difference	362.7464 g
Phosphorus, P	2047.62 mg
Folate, total	256.052 g
Tocopherol, gamma	0.703 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0001 g
Alanine	2.7211 g
Valine	2.917 g
Fatty acids, total saturated 18:2 undifferentiated	6.3447 g
Glycine	2.3839 g
Glucose (dextrose)	2.364 g
Fatty acids, total saturated 14:0	35.1527 g
Zinc, Zn	13.9211 mg
Isoleucine	2.016 g
Fatty acids, total saturated 12:0	88.8591 g
Fatty acids, total polyunsaturated	6.5158 g
Tocotrienol, gamma	4.958 mg
Leucine	3.8889 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0037 g
Tocotrienol, alpha	1.676 mg
Vitamin A, IU	2999.76 IU
Folate, DFE	256.052 g
Tryptophan	0.6173 g
Vitamin C, total ascorbic acid	37.9608 mg
Phytosterols	32.376 mg
Fatty acids, total polyunsaturated 16:1 c	0.0148 g
Fatty acids, total polyunsaturated 18:1 c	3.8443 g
Fatty acids, total saturated 20:0	0.0555 g
Tocotrienol, beta	0.333 mg
Fatty acids, total saturated 6:0	1.1424 g
Starch	268.287 g
Tyrosine	1.7158 g
Vitamin B-12	0.0576 g
Vitamin K (phylloquinone)	9.3216 g
Fatty acids, total saturated	180.0482 g
Histidine	1.2094 g
Fatty acids, total monounsaturated	12.6312 g
Threonine	1.7991 g
Folate, food	256.052 g
Fatty acids, total polyunsaturated 24:0	0.0629 g
Cryptoxanthin, beta	450.144 g
Vitamin E (alpha-tocopherol)	5.6518 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0002 g
Fatty acids, total trans	0.0037 g
Magnesium, Mg	784.312 mg
Lysine	2.0163 g
Potassium, K	3494.304 mg
Cystine	0.738 g
Fluoride, F	1.32 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	4 teaspoons	73.416	18.3632	0
Coconut milk	3.5 cups	1932	46.536	200.256
Rice	2 cups	1357.9	282.125	11.84
Thai red curry paste	1 tablespoon	0	0	0
Onion	0.75 cup	48	11.208	0.12
Tamarind paste	4 teaspoons	0	0	0
Red bell pepper	0.5	0	0	0
chicken breast half	1.5 1/2	0	0	0
fish sauce	2 teaspoons	4.2	0.4368	0.0012
thai basil	6 leaves	0	0	0
cayenne	4 teaspoons	22.896	4.0774	1.2434
kaffir lime leaf	8 t.	0	0	0