Chicken Panang Curry Recipe
This satisfying Chicken Panang Curry Recipe has a creamy coconut milk base and a delicately balanced flavor profile, and comes together in just 30 minutes!
Servings 8 servings
- Red chili pepper thinly sliced
- Thai basil leaves
- Lime wedges
Add the coconut oil to a medium-large pot over medium-high heat. Once melted, add the chicken and spread it out in an even layer. Add the salt. Cook for 4 to 5 minutes before stirring, and then stir the chicken and cook it for 3 to 4 minutes more.
Make a well in the center of the pot and add the onion and red bell pepper. Cook for 3 minutes, stirring occasionally.
Stir in the garlic and ginger and cook 1 minute, stirring frequently. Add the red curry paste and cook 1 minute, stirring frequently.
Add the coconut milk, peanut butter, fish sauce, and coconut sugar. Stir well to fully dissolve the peanut butter.
Turn the heat down to medium. Cover the pot and cook 5 minutes, stirring occasionally.
Remove from the heat and stir in the lime juice and kaffir lime leaves.
Serve with any garnishes you like, along with prepared jasmine rice if desired.
- Net Carbs: 6g per serving
- Nutritional Information: Information is for the curry, and doesn't include the optional rice for serving.
- To Lower the Carbs Even More: Omit the coconut sugar and use keto sweetener instead. Serve this with cauliflower rice instead of jasmine rice.
Calories: 317kcal | Carbohydrates: 7g | Protein: 25g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 465mg | Potassium: 478mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2727IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 3mg