Soy-Free Chicken Panang Curry
Indulge in the rich, authentic flavors of this Soy-Free Chicken Panang Curry, the perfect dish for anyone craving a comforting bowl of Thai cuisine without soy-based ingredients. Tender slices of chicken breast are simmered in a luxurious coconut milk sauce infused with fragrant Panang curry paste, tangy lime juice, and the subtle citrus aroma of Kaffir lime leaves. Sweetness from palm sugar balances the savory notes of fish sauce, while crisp red bell peppers and fresh Thai basil add vibrant color and texture. Finished with a sprinkling of roasted peanuts for a delightful crunch, this gluten-free and soy-free curry is served over steaming jasmine rice for a hearty, restaurant-quality meal made right in your kitchen. Ready in just 40 minutes, it’s a satisfying, allergy-friendly take on the classic Chicken Panang Curry.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons coconut oil
- 3 tablespoons Panang curry paste
- 1 can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 3 whole Kaffir lime leaves
- 1 large red bell pepper
- 1 cup Thai basil leaves
- 1 whole lime
- 1 tablespoon unsalted roasted peanuts
- 4 cups cooked jasmine rice
Instructions
Begin by slicing the chicken breast into thin strips and set aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Add the Panang curry paste and sauté for 1-2 minutes until fragrant.
Slowly stir in the coconut milk, allowing the flavors to meld together for about 2 minutes.
Add the sliced chicken to the pan and cook for 5 minutes, stirring occasionally until the chicken is cooked through.
Mix in the fish sauce and palm sugar, stirring until the sugar has dissolved.
Bruise the Kaffir lime leaves by tearing them slightly and add them to the curry.
Slice the red bell pepper into thin strips and add to the pan, cooking for an additional 3-4 minutes until they are slightly tender.
Gently stir in the Thai basil leaves and let them wilt slightly.
Squeeze the juice of half a lime over the curry, tasting and adding more lime juice if desired.
Sprinkle the curry with roasted peanuts before serving.
Serve the Soy-Free Chicken Panang Curry hot, over bowls of cooked jasmine rice.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5280 mg | 230% | |
| Total Carbohydrate | 327.3 g | 119% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 52.9 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 720 mg | 55% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3953 mg | 84% | |
*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.
