Keto Chicken Panang Curry
Dive into the bold, aromatic flavors of "Keto Chicken Panang Curry," a low-carb twist on the classic Thai dish that's perfect for your keto lifestyle. This creamy, rich curry features tender, bite-sized chicken thighs simmered in an irresistible blend of Panang curry paste and velvety unsweetened coconut milk, seasoned with fragrant lime leaves and a touch of fish sauce. Sweetened optionally with keto-friendly erythritol and brightened by fresh red bell peppers and basil leaves, this dish delivers a balanced harmony of spicy, savory, and subtly sweet flavors. It all comes together in under an hour, making it an ideal weeknight dinner. Garnish with crushed peanuts and cilantro for added texture and an authentic finish. For those searching for keto recipes, Thai-inspired cuisine, or quick dinner ideas, this one is sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons Panang curry paste
- 1 can unsweetened coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon erythritol (optional, for sweetness)
- 2 pieces lime leaves, finely sliced
- 1 small red bell pepper, thinly sliced
- 0.5 cup fresh basil leaves
- 2 tablespoons crushed peanuts
- 2 tablespoons fresh cilantro, for garnish
Instructions
Heat the coconut oil in a large skillet over medium-high heat.
Cut the chicken thighs into bite-sized pieces, season with salt and ground black pepper.
Add the chicken pieces to the skillet, cooking until browned on all sides, about 5-7 minutes. Remove and set aside.
In the same skillet, add the Panang curry paste and cook for about 2 minutes until aromatic.
Pour in the coconut milk slowly, stirring constantly to combine with the curry paste.
Add fish sauce and erythritol, stirring to mix well. Let it simmer for a couple of minutes.
Return the chicken to the skillet along with the lime leaves and stir to coat the chicken in the sauce. Let it simmer for 10-15 minutes until the chicken is cooked through and tender.
Add the sliced red bell pepper and cook for an additional 2 minutes to soften slightly.
Stir in fresh basil leaves just before serving, allowing them to wilt in the heat of the curry.
Transfer to serving bowls and sprinkle with crushed peanuts and fresh cilantro for garnish.
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5299 mg | 230% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 12.4 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 885 mg | 68% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1716 mg | 37% | |
*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.
