Paleo Chicken Panang Curry
Indulge in the rich, vibrant flavors of this Paleo Chicken Panang Curry, a hearty and health-conscious twist on the classic Thai dish. Perfectly tender chicken breast is simmered in a luscious, full-fat coconut milk sauce infused with fragrant Panang curry paste. Fresh vegetables like zucchini, red bell pepper, and onion add texture and nutrients, while fish sauce, coconut aminos, and lime juice create a harmonious balance of savory, umami, and zesty notes. Garnished with aromatic basil, this dairy-free and gluten-free recipe is ideal for those following Paleo diets or simply craving a wholesome, flavorful meal. Ready in just 35 minutes, this one-pan dinner is perfect for busy weeknights and promises to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 pound skinless chicken breast, cut into bite-sized pieces
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 2 tablespoons Panang curry paste
- 1 can coconut milk (full-fat)
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- 0.5 cup fresh basil leaves
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Heat coconut oil in a large pan over medium heat.
Add the chicken pieces and cook until they are browned on all sides but not fully cooked through, then remove them from the pan and set aside.
In the same pan, add the sliced onion, red bell pepper, and zucchini. Sauté for about 5 minutes until the vegetables start to soften.
Add the Panang curry paste to the pan and stir for 1-2 minutes, allowing the paste to become fragrant.
Pour in the coconut milk, stirring well to combine with the curry paste.
Return the chicken to the pan and add the fish sauce, coconut aminos, and lime juice. Stir to combine everything.
Bring the curry to a gentle simmer and let it cook for about 10 minutes, or until the chicken is fully cooked and the flavors have melded together.
Stir in the fresh basil leaves and season with salt and pepper to taste.
Serve the curry hot, garnished with additional basil if desired.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 8.9 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 890 mg | 19% | |
*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.
