Penang curry

Dinner

Item Rating: 67/100

1 serving (250 grams) contains 350 calories, 15.0 grams of protein, 20.0 grams of fat, and 30.0 grams of carbohydrates.

Nutrition Information

1 cup (235.8g)

Calories		330.2
% Daily Value*
Total Fat		18.9 g	24%
	Saturated Fat	9.4 g	47%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		754.7 mg	32%
Total Carbohydrates		28.3 g	10%
	Dietary Fiber	3.8 g	13%
	Sugars	7.5 g
protein		14.2 g	28%
Vitamin D		0 mcg	0%
Calcium		47.2 mg	3%
Iron		1.9 mg	10%
Potassium		377.4 mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🍯 Low sugar

Source of Calories

Fat: 170 cal (50.0%)

Protein: 56 cal (16.7%)

Carbs: 113 cal (33.3%)

About Penang curry

Penang curry, originating from the Penang region of Malaysia, is a flavorful and aromatic Thai-Malaysian fusion dish. It is characterized by the use of Penang curry paste, which typically combines red chilies, galangal, lemongrass, kaffir lime leaves, and creamy coconut milk. This curry often includes proteins like chicken, beef, or tofu and vegetables such as bell peppers or eggplant. Nutritionally, Penang curry is high in healthy fats from coconut milk and provides a variety of vitamins and minerals from its spices and ingredients, especially vitamins A and C, iron, potassium, and antioxidants.

Health Benefits

• Rich in vitamin A, which supports eye health and immune function, due to red chilies used in the curry paste.
• Coconut milk provides medium-chain triglycerides (MCTs), a type of healthy fat that may aid in energy production and weight management.
• Kaffir lime leaves contain antioxidants and have anti-inflammatory properties, promoting overall health.
• Galangal, a key spice, supports digestive health and has natural anti-microbial properties.
• The inclusion of vegetables adds dietary fiber, which is essential for gut health and reducing cholesterol levels.

Dietary Considerations

Allergens: Contains coconut, fish (if fish sauce is used), soy (if soy sauce is used)

Suitable for: Gluten-free diets (if soy sauce is gluten-free), pescatarian diets (with fish sauce)

Not suitable for: Vegan diets (if fish sauce is used), nut allergies (if coconut or nuts are added)

Selection and Storage

Store cooked Penang curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve its texture and flavor.

Common Questions About Penang curry Nutrition

Is Penang Curry high in protein?

Penang Curry is typically moderate in protein, with most of its protein content coming from added ingredients like chicken, tofu, or shrimp. On average, a serving with chicken may contain around 20-25 grams of protein, depending on portion size.

Can I eat Penang Curry on a keto diet?

Penang Curry can be keto-friendly if prepared with low-carb ingredients. Be cautious of added sugar in store-bought curry paste and check the carb content of coconut milk. Opting for meat or low-carb vegetables can make it suitable for a keto diet.

What are the health benefits or concerns of Penang Curry?

Penang Curry is rich in healthy fats due to its coconut milk base, which provides medium-chain triglycerides (MCTs) that may aid in energy and metabolism. However, it can be high in calories and saturated fats, so portion control is important for those monitoring calorie or heart health.

What is a recommended serving size for Penang Curry?

A typical serving size of Penang Curry is about 1 cup (approximately 250-300 grams). This portion can contain around 350-500 calories depending on the ingredients and preparation, so adjust serving sizes based on your dietary goals.

How does Penang Curry compare to other Thai curries?

Penang Curry is typically thicker and creamier than other Thai curries due to its coconut milk and peanuts, which give it a richer flavor profile. Compared to green or red curry, Penang Curry is often milder, sweeter, and less spicy, making it a good choice for those who prefer less heat.

Data Sources & Scientific References