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Quick, Easy & Healthy Recipe: Chicken and Eggplant Panang Curry

Updated on March 30, 2015
3.7 stars from 6 ratings of Chicken and Eggplant Panang Curry

This is one of my husband's absolute favorite meals that I make - he says it's the perfect combination of warm cozy comfort food, but while still being healthy and full of veggies! I love it too, and I especially love how easy it is to make - perfect after a long day at work. I hope you enjoy it too!

(I use a rice cooker to steam the white rice while I'm preparing the curry so that everything is ready at the same time - the rice can always stay in the cooker to keep warm for a few minutes if it's ready a little quicker than the curry.)

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Serves 2 - 4 people


  • 2 chicken breasts, cut into bite sized pieces
  • 3 Tbsp canola oil
  • 2 Tbsp Panang curry paste (the brand I use is Mae Ploy)
  • 1 can light coconut milk
  • 1 tsp granulated Splenda
  • 1 Tbsp fish sauce
  • 1 eggplant, cut into bite sized pieces
  • 1 red bell pepper, sliced
  • 1 orange/yellow bell pepper, sliced
  • Steamed white rice


  1. Heat a large skillet over medium heat. Add 2 Tbsp. oil, eggplant and peppers and cook (stirring occasionally) until tender (about 6 minutes) and then set aside.
  2. In a wok heat remaining 1 Tbsp. oil on medium-high.
  3. Add Panang curry paste and do a quick stir (about 30 seconds) until aromatic.
  4. Add 1/2 can coconut milk.
  5. Add chicken and stir until coated with coconut milk/curry paste mixture.
  6. Add remaining 1/2 can coconut milk, Splenda and fish sauce. Stir well.
  7. Add eggplant and peppers.
  8. Bring to a boil and then lower heat to medium and simmer for about 8 minutes.
  9. Serve hot over steamed white rice.
Nutrition Facts
Serving size: 1/4 of Recipe (rice not included)
Calories 322
Calories from Fat198
% Daily Value *
Fat 22 g34%
Saturated fat 6 g30%
Unsaturated fat 10 g
Carbohydrates 19 g6%
Sugar 2 g
Fiber 1 g4%
Protein 16 g32%
Cholesterol 33 mg11%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

*Nutrition information is calculated based on each of the specific brands of ingredients I use, but it should be fairly close regardless of which brands you choose.


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    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      Don't worry now...the site has been shut down!

    • ShepherdLover profile image

      ShepherdLover 5 years ago from Portland, OR

      Wow, thanks for the heads up vespawoolf!

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      This recipe hub has been stolen by at the following link: You need to file a complaint to have it removed from their site!