Nut-Free Panang Chicken
Savor the aromatic flavors of Thailand with this Nut-Free Panang Chicken recipe, a delightful twist on the classic dish designed for those with nut allergies. Perfectly tender chicken breast slices simmer in a rich and creamy coconut milk sauce, infused with Panang curry paste, tangy fish sauce, and fragrant lime leaves. Bright, crisp slices of red and green bell peppers add a pop of color and texture, while fresh basil and a squeeze of lime provide a refreshing finish. This quick and easy one-pan dish is ready in under 40 minutes, making it an ideal choice for busy weeknight dinners. Serve over steamed rice for a comforting and flavorful meal that’s allergen-friendly and utterly irresistible.
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breast
- 1 can (14 oz) Coconut milk
- 1 large Red bell pepper
- 1 large Green bell pepper
- 3 tablespoons Panang curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 Lime leaves
- 0.5 cup Basil leaves
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 1 Lime
Instructions
Begin by slicing the chicken breast into thin strips, about 1/4 inch thick, ensuring they are bite-sized.
Deseed and thinly slice the red and green bell peppers into strips.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the Panang curry paste to the hot oil and sauté for 1-2 minutes until fragrant.
Pour the coconut milk into the pan, stirring to combine it with the curry paste. Allow it to come to a gentle simmer.
Add the sliced chicken to the skillet, stirring to coat the chicken pieces with the curry coconut mixture.
Continue to cook the chicken for 5-7 minutes, ensuring it is fully cooked and no longer pink.
Add the red and green bell pepper slices to the skillet, stirring them into the sauce. Cook for another 3-4 minutes until the peppers are just tender.
Stir in the fish sauce, brown sugar, lime leaves, and salt, making sure the sugar dissolves completely.
Tear the basil leaves and add them to the pan, mixing well to evenly distribute.
Squeeze the juice from half of the lime over the curry for a burst of freshness. Adjust seasoning with additional salt or sugar if needed.
Serve the nut-free Panang chicken over steamed rice, garnished with additional lime wedges if desired.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 52.8 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2359 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.
