Penang Chicken Curry (Penang Gai) Recipe

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Penang Chicken Curry (Penang Gai)
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Ingredients:

Directions:

  1. Place a wok over medium high heat, and warm the coconut milk, but don't let it boil.
  2. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor.
  3. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened.
  4. Add the lime leaves and basil leaves and stir fry briefly before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 442.48 Kcal (1853 kJ)
Calories from fat 296.62 Kcal
% Daily Value*
Total Fat 32.96g 51%
Cholesterol 114.8mg 38%
Sodium 2588.26mg 108%
Potassium 459.3mg 10%
Total Carbs 11.54g 4%
Sugars 3.49g 14%
Dietary Fiber 3.94g 16%
Protein 25.03g 50%
Vitamin C 7.4mg 12%
Iron 3.3mg 18%
Calcium 77.2mg 8%
Amount Per 100 g
Calories 199.2 Kcal (834 kJ)
Calories from fat 133.54 Kcal
% Daily Value*
Total Fat 14.84g 51%
Cholesterol 51.68mg 38%
Sodium 1165.21mg 108%
Potassium 206.77mg 10%
Total Carbs 5.19g 4%
Sugars 1.57g 14%
Dietary Fiber 1.77g 16%
Protein 11.27g 50%
Vitamin C 3.3mg 12%
Iron 1.5mg 18%
Calcium 34.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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