Low Carb Chicken Panang Curry
Savor the bold and creamy flavors of Thailand with this Low Carb Chicken Panang Curry, a perfect blend of health and indulgence. Tender pieces of chicken breast are simmered in a rich, aromatic Panang curry sauce made with fragrant curry paste, creamy coconut milk, and a touch of fish sauce for authentic depth. Crisp green beans and sweet red bell peppers add a satisfying crunch and vibrant color, while fresh basil leaves elevate every bite with herbaceous freshness. Sweetened lightly with erythritol, this keto-friendly recipe is ideal for low-carb lifestyles without compromising on flavor. Ready in just 40 minutes, this one-pan dish is a quick, nutritious meal the whole family will love. Serve it hot and enjoy restaurant-quality curry in the comfort of your home!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tbsp Coconut oil
- 1 medium Red bell pepper
- 1 cup Green beans
- 2 tbsp Panang curry paste
- 1 can Coconut milk
- 1 tbsp Fish sauce
- 1 tsp Erythritol sweetener
- 3 leaves Lime leaves (optional)
- 0.5 cup Fresh basil leaves
- 0.5 tsp Salt
- 0.25 tsp Pepper
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Slice the red bell pepper into thin strips and trim the ends off the green beans.
In a large skillet or wok, heat the coconut oil over medium-high heat.
Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add the Panang curry paste and cook for 1-2 minutes until it is fragrant.
Pour in the coconut milk and stir to combine with the curry paste.
Add the fish sauce and erythritol sweetener, stirring until the erythritol dissolves.
Add the red bell pepper strips, green beans, and lime leaves (if using) to the skillet. Cook for about 5 minutes until the vegetables are tender but still crisp.
Return the chicken to the skillet and cook for an additional 3-5 minutes until the chicken is fully cooked and the flavors are well combined.
Stir in the fresh basil leaves, salt, and pepper to taste.
Serve the curry hot, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 40.5 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2387 mg | 51% | |
*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.
