Heart-Healthy Panang Chicken
Looking for a flavorful twist on a classic Thai delight that's easy on the heart? This **Heart-Healthy Panang Chicken** recipe combines the creamy richness of lite coconut milk with the vibrant flavors of Panang curry paste for a guilt-free indulgence. Juicy, protein-packed skinless chicken breast is cooked to perfection alongside a medley of fresh and colorful vegetables, including red bell pepper, carrot, and zucchini. With hints of sweet basil, lime, and a touch of brown sugar, this dish strikes the perfect balance between savory, sweet, and tangy. Made with low-sodium chicken broth and olive oil, this lighter version of the beloved Panang curry is perfect for those mindful of their health. Ready in just 45 minutes and served over hearty brown rice, it’s a wholesome, nutrient-rich meal the whole family will love. Keywords: heart-healthy recipe, Panang chicken, Thai curry, low-sodium meal, healthy dinner idea.
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Recipe Information
Ingredients
- 1 pound Skinless chicken breast
- 1 can Lite coconut milk
- 2 tablespoons Panang curry paste
- 0.5 cup Low-sodium chicken broth
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 Red bell pepper
- 1 Carrot
- 1 Zucchini
- 0.5 cup Sweet basil leaves
- 0.25 teaspoon Ground white pepper
- 1 Lime
- 1 tablespoon Olive oil
Instructions
Slice the chicken breast into thin strips and set aside.
In a large skillet or wok, heat olive oil over medium heat. Add the Panang curry paste and sauté for 1-2 minutes until aromatic.
Pour in the lite coconut milk and low-sodium chicken broth. Stir well to combine the curry paste and liquid.
Add the chicken strips to the skillet and cook for about 10 minutes or until the chicken is cooked through.
While the chicken is cooking, julienne the red bell pepper, carrot, and zucchini.
Add the vegetables to the skillet and stir to combine. Cook for an additional 5-7 minutes until the vegetables are tender-crisp.
Mix in the fish sauce, brown sugar, and ground white pepper. Stir well to ensure the spices and sugar are evenly distributed.
Remove from heat, and stir in the sweet basil leaves, allowing their flavor to infuse into the curry.
Squeeze the juice of one lime over the curry for a fresh, tangy twist.
Serve the Panang chicken hot, ideally over brown rice or a whole grain alternative for a complete meal.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 38.2 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1449 mg | 31% | |
*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.
