Nut-Free Chicken Panang Curry
Discover the rich flavors of this Nut-Free Chicken Panang Curry, a delectable twist on the classic Thai favorite that skips nuts but not taste. Perfectly seasoned with aromatic Panang curry paste, creamy coconut milk, and vibrant lime leaves, this quick and easy dish brings a balance of sweet, savory, and tangy flavors to your table in under 45 minutes. Tender strips of chicken, bamboo shoots, and crisp red bell peppers are simmered into a luscious, nut-free curry sauce, while Thai basil and a splash of lime juice add a fresh finish. Ideal for those with nut allergies, this recipe offers all the warmth and complexity you love about Panang curry without compromise. Serve it over fluffy jasmine rice for a complete meal that’s sure to impress both family and guests alike!
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Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons coconut oil
- 2 medium shallots
- 3 large garlic cloves
- 1 inch piece fresh ginger
- 1 large red bell pepper
- 400 milliliters coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 pieces lime leaves
- 2 tablespoons Panang curry paste
- 200 grams bamboo shoots
- 15 pieces Thai basil leaves
- 1 medium lime
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Begin by slicing the chicken breast into thin strips.
Heat the coconut oil in a large pan over medium heat.
Finely slice the shallots, mince the garlic, and grate the ginger. Add them to the pan and sauté until fragrant.
Slice the red bell pepper into thin strips and add to the pan, cooking for an additional 3 minutes.
Stir in the Panang curry paste and cook for 1 minute until the paste is fragrant and well-distributed.
Pour in the coconut milk, stirring continuously to combine the paste and milk evenly.
Add the fish sauce, brown sugar, and lime leaves, stirring until well mixed.
Add the sliced chicken to the pan, stirring to coat it in the sauce. Cook for 10-12 minutes or until the chicken is cooked through.
Stir in the bamboo shoots and Thai basil leaves, cooking for another 2 minutes.
Season with salt and pepper. Squeeze the juice from the lime over the curry, giving a final stir.
Serve hot with a side of steamed jasmine rice or your choice of accompaniments.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 6250 mg | 272% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 57.5 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2949 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.
