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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!
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 317kcal


For Garnish:

  • Red chili pepper thinly sliced
  • Thai basil leaves
  • Lime wedges

For Serving:


  • 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