Heart-Healthy Chicken Panang Curry
Dive into the comforting yet health-conscious flavors of this Heart-Healthy Chicken Panang Curry, a nutritious twist on the classic Thai dish. Made with lean chicken breast, vibrant bell peppers, and fragrant Panang curry paste, this recipe strikes the perfect balance between rich, creamy textures and a lighter nutritional profile. By using lite coconut milk, low-sodium chicken broth, and olive oil, it keeps saturated fats and sodium in check, making it an excellent choice for those prioritizing heart health. Fresh Thai basil and a splash of lime juice brighten the dish, while optional fish sauce adds an extra depth of umami. Ready in just 45 minutes, this flavorful curry is perfect for a wholesome weeknight dinner and can be paired with brown rice or quinoa for added fiber.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 tablespoon Olive oil
- 1 medium Onion
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 3 cloves Garlic
- 1 tablespoon, minced Ginger
- 2 tablespoons Panang curry paste
- 400 ml Lite coconut milk
- 1 cup Low sodium chicken broth
- 1 tablespoon Fish sauce (optional)
- 1 tablespoon Lime juice
- 1 handful, fresh Thai basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing your ingredients. Slice the chicken breast into thin strips. Dice the onion, and thinly slice the red and green bell peppers. Mince the garlic and ginger.
In a large skillet or wok, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.
Add the garlic and ginger to the skillet, and sauté for another 1 minute until fragrant.
Stir in the Panang curry paste, and cook for 1 to 2 minutes, allowing the flavors to meld together.
Add the chicken strips to the skillet, and cook for about 5 minutes, stirring frequently, until the chicken is lightly browned on the surface.
Pour in the lite coconut milk and chicken broth. Stir well to combine everything.
Add the sliced bell peppers to the mixture, and bring the curry to a gentle simmer. Cook for approximately 10 minutes, or until the chicken is fully cooked and the vegetables are tender.
If using, stir in the fish sauce, lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Garnish with fresh Thai basil leaves just before serving. Serve the curry hot, ideally accompanied by brown rice or quinoa for a heart-healthy meal.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5659 mg | 246% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 27.4 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2987 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
