Low Sodium Authentic Panang Curry
Savor the rich, aromatic flavors of Thailand with this "Low Sodium Authentic Panang Curry" recipe, a perfect balance of bold spice and creamy goodness. Crafted for those seeking a healthier twist on the classic dish, this curry uses low-sodium chicken broth, unsalted peanuts, and fresh herbs like basil and lime leaves to keep the salt content in check without compromising on taste. Tender strips of chicken simmer in a velvety coconut milk sauce infused with red curry, lemongrass, ginger, and garlic, creating a symphony of flavors. Brightly colored vegetables like red bell peppers, green beans, and carrots bring vibrancy and texture to the dish, while toasted ground peanuts add a nutty richness. Perfect served over fluffy jasmine rice, this wholesome Panang curry is ready in just 45 minutes, making it an ideal weeknight dinner option. Healthy, authentic, and utterly satisfying—this recipe is bound to become a staple in your kitchen!
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Recipe Information
Ingredients
- 3 tablespoons unsalted peanuts
- 14 ounces coconut milk
- 1 cup low sodium chicken broth
- 1 pound boneless chicken breast
- 1 red bell pepper
- 0.5 cup green beans
- 0.5 cup carrots
- 0.25 cup fresh basil leaves
- 3 fresh lime leaves
- 1 tablespoon fresh ginger
- 2 cloves garlic
- 1 teaspoon lemongrass paste
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
Instructions
Toast the unsalted peanuts in a dry pan over medium heat until golden brown. Set aside and allow to cool, then grind to a fine powder using a food processor or mortar and pestle.
Slice the chicken breast into thin strips. Slice the red bell pepper, and cut the green beans and carrots into bite-size pieces.
In a large pan or wok, heat the olive oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.
Add the red curry paste and lemongrass paste, stirring well to mix with the garlic and ginger. Cook for an additional 2 minutes to enhance the flavors.
Slowly pour in the coconut milk and chicken broth, stirring to combine. Continue to cook until the mixture starts to simmer.
Add the chicken strips to the pan, stirring to coat with the sauce. Cook the chicken until no longer pink, about 10 minutes.
Add the red bell pepper, green beans, and carrots to the pan. Stir well and continue to simmer until the vegetables are tender, about 5 to 7 minutes.
Stir in the ground peanuts, fish sauce, and brown sugar. Tear the lime leaves into pieces and add them to the curry.
Let the curry simmer for an additional 5 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary.
Remove from heat and stir in the fresh basil leaves. Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 50.4 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2966 mg | 63% | |
*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.
