Thai Chicken Panang Curry Recipe

This 30-minute Thai panang curry recipe pairs coconut milk with red curry paste, peanut butter, flavorful aromatics, and chicken for a satisfying meal that's quick and easy to make.

Course Main Course

Cuisine Thai

Keyword Chicken Panang Curry, Panang Curry, Panang Curry Recipe, Thai Panang Curry

Prep Time 10

Cook Time 20

Servings servings

Calories 333kcal

Author Faith Gorsky

Ingredients

2 tablespoons coconut oil
2 pounds boneless skinless chicken thighs (trimmed of excess fat and sliced into bite-sized pieces)
3/4 teaspoon coarse kosher salt
1 medium yellow onion (chopped)
1 medium red bell pepper (chopped)
5 large cloves garlic (crushed)
1 inch piece fresh ginger (peeled and grated)
4 ounce jar Thai red curry paste
13.66 ounces canned full-fat unsweetened coconut milk
2 tablespoons unsweetened natural creamy peanut butter
2 teaspoons fish sauce
2 teaspoons coconut sugar
1 tablespoon fresh lime juice
6 kaffir lime leaves (tough center stem removed and leaves lightly crushed in your hands)

For Garnish:

Red chili pepper (thinly sliced)
Thai basil leaves
Lime wedges

For Serving:

Prepared jasmine rice (optional)

US Customary - Metric

Instructions

Sear the chicken. 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.
Add the aromatics. 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.
Make the sauce and simmer. 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.
Finishing touches and serve. 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.

Video

Notes

Net Carbs: 7 grams 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.

Nutrition