Low Fat Chicken Panang Curry
Savor the bold, aromatic flavors of Thailand with this Low Fat Chicken Panang Curry, a lighter twist on the classic dish. Made with tender strips of boneless chicken breast simmered in a rich yet guilt-free combination of light coconut milk, Panang curry paste, and low-sodium chicken broth, this recipe is bursting with vibrant spices without the heavy calories. Fresh vegetables like red bell pepper, carrot, and green beans lend a delightful texture and pop of color, while a hint of fish sauce, brown sugar, and lime juice perfectly balances the sweet, savory, and tangy notes. A garnish of fragrant basil ties everything together for a restaurant-quality meal cooked in under 40 minutes. Perfect for busy weeknights, this healthy curry pairs beautifully with steamed jasmine rice or quinoa for a wholesome, satisfying dinner.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 400 ml light coconut milk
- 3 tablespoons Panang curry paste
- 200 ml low-sodium chicken broth
- 1 large red bell pepper, thinly sliced
- 1 medium carrot, thinly sliced
- 100 grams green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- 10 pieces fresh basil leaves
- 1 tablespoon oil
Instructions
Begin by slicing the chicken breasts into thin strips and set aside.
In a large non-stick pan or wok, heat the oil over medium heat.
Add the Panang curry paste to the pan, stirring constantly for 1-2 minutes until fragrant.
Pour in the light coconut milk and chicken broth, stirring to combine well with the curry paste.
Bring the mixture to a gentle simmer, then add the chicken strips, stirring to coat them in the sauce.
Allow the chicken to cook for about 10 minutes, stirring occasionally.
Add the sliced red bell pepper, carrot, and green beans to the pan, and continue to cook for another 5-7 minutes until the vegetables have softened slightly but retain a bit of crunch.
Stir in the fish sauce and brown sugar, ensuring they dissolve and mix thoroughly with the curry.
Once the chicken is fully cooked and the vegetables are tender, remove the pan from heat and stir in the fresh lime juice.
Finally, add the fresh basil leaves, tearing them if preferred, and gently stir them into the curry.
Serve the low fat chicken Panang curry hot over steamed jasmine rice or your choice of accompaniment.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4261 mg | 185% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 33.8 g | ||
| Protein | 166.6 g | 333% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 232 mg | 18% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2587 mg | 55% | |
*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.
