Keto Panang Chicken
Indulge in the creamy, aromatic flavors of **Keto Panang Chicken**, a low-carb twist on the classic Thai favorite. Tender chicken breast is simmered in a rich, velvety sauce made from **Panang curry paste**, full-fat coconut milk, and a hint of natural sweetness from erythritol, keeping it perfectly keto-friendly. Infused with the vibrant essence of **kaffir lime leaves** and fresh basil, and paired with crisp red bell peppers, this dish delivers a delightful balance of spicy, tangy, and lightly sweet flavors. With just 15 minutes of prep time and 25 minutes to cook, this quick and easy recipe fits seamlessly into busy weeknights while satisfying your craving for authentic Thai cuisine. Serve it as is or alongside cauliflower rice for a complete low-carb meal that’s both delicious and nutritious. Perfect for anyone following a ketogenic diet or simply seeking a flavorful, wholesome meal!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Coconut oil
- 3 tablespoons Panang curry paste
- 1 can (13.5 ounces) Coconut milk (full-fat, unsweetened)
- 1 tablespoon Fish sauce
- 1 teaspoon Erythritol
- 4 Kaffir lime leaves
- 1 medium Red bell pepper
- 1 cup Basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breast into thin bite-sized strips and set aside.
Heat the coconut oil in a large skillet over medium heat.
Add the Panang curry paste to the skillet and stir-fry it for about 2 minutes until it becomes fragrant.
Pour the coconut milk into the skillet and stir to combine completely with the curry paste.
Add the chicken strips to the skillet and stir to coat them with the sauce.
Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for about 10 minutes, until the chicken is cooked through.
While the chicken is cooking, remove the stems from the kaffir lime leaves and cut them into thin strips.
Slice the red bell pepper into thin slices.
Once the chicken is cooked, add the fish sauce, erythritol, kaffir lime leaves, sliced red bell pepper, salt, and black pepper to the curry. Stir to combine.
Allow the mixture to simmer for another 5 minutes until the vegetables are tender.
Remove from heat, taste, and adjust the seasoning with more fish sauce or salt if needed.
Garnish with fresh basil leaves before serving.
Serve hot and enjoy your keto-friendly Panang Chicken!
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5189 mg | 226% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 20.8 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2801 mg | 60% | |
*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.
