Low Carb Authentic Panang Curry
Savor the bold, aromatic flavors of Thailand with this *Low Carb Authentic Panang Curry*! Made with tender, juicy chicken thighs simmered in a luscious coconut milk-based sauce, this keto-friendly recipe is perfectly spiced with traditional Panang curry paste and fragrant kaffir lime leaves. Crunchy red bell peppers and zucchini add a vibrant, fresh touch, while a hint of erythritol offers the perfect balance to the dish’s savory-citrus notes. Completed with the warm aroma of fresh basil and a splash of fish sauce for depth, this low-carb Panang curry is ready in just 40 minutes and is an excellent choice for a weeknight dinner or an elegant meal to impress guests. Enjoy all the rich, authentic Thai flavors you love without the extra carbs!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 1 pound Boneless chicken thighs
- 0.5 teaspoon Salt
- 3 tablespoons Panang curry paste
- 14 ounces Unsweetened coconut milk
- 1 teaspoon Erythritol sweetener
- 1 tablespoon Fish sauce
- 4 whole, torn into pieces Kaffir lime leaves
- 0.5 cup Fresh basil leaves
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Zucchini
- 0.25 teaspoon Ground white pepper
Instructions
Heat the coconut oil in a large skillet or wok over medium-high heat.
Season the chicken thighs with salt, then add them to the skillet. Cook for about 5-7 minutes, until they are browned on all sides. Remove the chicken and set aside.
In the same skillet, add the Panang curry paste. Stir and cook it for about 1-2 minutes until it's fragrant and slightly darkened.
Pour in the coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
Add the erythritol sweetener and fish sauce to the coconut milk and curry mixture. Stir until the sweetener is dissolved.
Return the chicken to the skillet, adding the kaffir lime leaves, fresh basil leaves, red bell pepper, and zucchini. Stir to coat all the ingredients well with the sauce.
Allow the mixture to simmer gently for about 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Season the curry with ground white pepper, adjusting any seasoning to taste.
Remove from heat and serve the Panang curry in bowls, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 5881 mg | 256% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 24.5 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1818 mg | 39% | |
*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.
