Low Carb Panang Chicken
Discover the bold flavors of Thai cuisine with this irresistible Low Carb Panang Chicken recipe! Perfect for busy weeknights, this dish combines tender, seasoned chicken thighs with vibrant vegetables like red bell peppers, broccoli, and zucchini, all simmered in a creamy coconut milk sauce infused with fragrant Panang curry paste. Enhanced with kaffir lime leaves, fresh basil, and a touch of fish sauce, this low-carb delight strikes the ideal balance between sweet, savory, and aromatic. Ready in just 45 minutes, it’s ideal for those following keto or low-carb diets, especially when served with cauliflower rice or zucchini noodles. With every bite, enjoy a delectable twist on traditional Thai Panang curry that’s lighter, healthier, and packed with flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Chicken thighs, boneless and skinless
- 2 tablespoons Coconut oil
- 1 Red bell pepper, thinly sliced
- 1 cup Broccoli florets
- 1 Zucchini, sliced
- 3 tablespoons Panang curry paste
- 1 can (13.5 oz) Full-fat coconut milk
- 1 tablespoon Fish sauce
- 1 tablespoon Erythritol sweetener
- 3 Kaffir lime leaves, thinly sliced
- 0.25 cup Fresh basil leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Add the sliced red bell pepper, broccoli florets, and zucchini. Stir-fry the vegetables for 3-4 minutes until they are tender.
Push the vegetables to one side of the skillet and add the Panang curry paste to the empty side. Stir and fry the paste for about 1 minute to release its flavors.
Pour in the coconut milk while stirring continuously to mix the curry paste with the coconut milk. Bring the mixture to a simmer.
Add the cooked chicken pieces back into the skillet along with the fish sauce and erythritol sweetener. Stir well to combine all ingredients.
Toss in the sliced kaffir lime leaves and let the curry cook on low heat for an additional 5-7 minutes, allowing the flavors to meld together.
Taste the curry and adjust the seasoning if necessary with additional salt or sweetener to your preference.
Garnish with fresh basil leaves just before serving.
Serve the Low Carb Panang Chicken with a side of cauliflower rice or your preferred low-carb alternative.
Nutrition Facts
Calories |
2308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3549 mg | 154% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 26.4 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2915 mg | 62% | |
*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.
