Low Fat Authentic Panang Curry
Experience the bold, aromatic flavors of Thailand with this **Low Fat Authentic Panang Curry**, a guilt-free twist on the classic dish. Made with light coconut milk, tender slices of chicken breast, and vibrant vegetables like red bell pepper, carrot, and snow peas, this recipe delivers all the creamy, savory goodness you crave—without the extra calories. Infused with fragrant Panang curry paste, kaffir lime leaves, and fresh basil, every bite bursts with layers of zesty, slightly sweet, and umami-rich flavor. Ready in just 35 minutes, this easy and wholesome curry is perfect for busy weeknight dinners. Serve it with a side of jasmine rice for an irresistible, healthier version of your favorite Thai comfort food. Keywords: low fat curry, Panang curry recipe, healthy Thai cuisine, quick dinner ideas.
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Recipe Information
Ingredients
- 1 can (400 ml) Light coconut milk
- 500 g Chicken breast, sliced
- 2 tablespoons Panang curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 4 Kaffir lime leaves, thinly sliced
- 1 Red bell pepper, julienned
- 1 Carrot, thinly sliced
- 100 g Snow peas
- 10 Basil leaves
- 1 as needed Cooking spray
Instructions
Preparation: Gather and prepare all ingredients by slicing the chicken breast, julienning the bell pepper, and thinly slicing the carrot.
Heat a non-stick skillet or wok over medium heat and lightly coat it with cooking spray.
Add the Panang curry paste and stir-fry for 2 minutes until fragrant.
Pour in the light coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
Add the sliced chicken breast to the skillet and cook for about 5 minutes, stirring occasionally, until the chicken is just cooked through.
Stir in the fish sauce and brown sugar, adjusting to taste for the right balance of salty and sweet.
Add the kaffir lime leaves, red bell pepper, carrot, and snow peas to the pan. Cook for another 5-7 minutes, or until vegetables are tender-crisp.
Turn off the heat and stir in the basil leaves until wilted.
Serve hot with steamed jasmine rice, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 25.8 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 227 mg | 17% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2333 mg | 50% | |
*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.
