Low Sodium Panang Chicken
Indulge in the bold flavors of Thai cuisine with this Low Sodium Panang Chicken recipe, a healthier twist on a classic favorite. This dish features tender strips of chicken breast simmered in a fragrant, creamy Panang curry sauce made with low-sodium curry paste and light coconut milk, perfectly balanced with fresh lime juice and basil. Vibrant vegetables like red bell peppers, carrots, and sugar snap peas add crunch and color, while kaffir lime leaves and a hint of brown sugar deepen the authentic flavor profile. Quick to prepare in just 40 minutes, this recipe is ideal for those seeking a delicious, heart-healthy dinner option. Serve this aromatic, low-sodium delight over jasmine rice or alongside steamed vegetables for a complete, guilt-free meal!
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 13.5 ounces Coconut milk, unsweetened, light
- 3 tablespoons Panang curry paste, low sodium
- 1 medium Red bell pepper, sliced thinly
- 1 medium Carrot, julienned
- 1 cup Sugar snap peas
- 0.5 cup Fresh basil leaves, chopped
- 2 tablespoons Fresh lime juice
- 1 teaspoon Fish sauce, low sodium
- 1.5 tablespoons Brown sugar
- 1 tablespoon Olive oil
- 2 leaves Kaffir lime leaves, shredded
- 0.5 cup Water
- 0.25 teaspoon Ground black pepper
Instructions
Cut the chicken breast into thin strips.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the Panang curry paste and a tablespoon of coconut milk. Stir well to activate the spices, cooking for about 1-2 minutes until fragrant.
Slowly pour in the remaining coconut milk, water, and lime juice. Stir to combine and bring the mixture to a gentle simmer.
Add the red bell pepper, carrot, sugar snap peas, and kaffir lime leaves to the skillet. Simmer for about 5 minutes until the vegetables are tender-crisp.
Stir in the reserved chicken strips, ensuring they are well coated in the sauce.
Add the low sodium fish sauce, brown sugar, and black pepper. Stir gently to combine all ingredients and let cook for another 5 minutes.
Remove from heat and stir in the fresh basil leaves.
Serve the Panang chicken hot, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 38.8 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 318 mg | 24% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2419 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.
