Soy-Free Panang Chicken
Indulge in the rich and aromatic flavors of Thai cuisine with this Soy-Free Panang Chicken recipe, a perfect choice for anyone avoiding soy-based ingredients while craving bold and creamy curry. Tender slices of chicken breast are simmered in a luscious coconut milk-based sauce infused with Panang curry paste, kaffir lime leaves, and a touch of palm sugar for authentic sweetness. Red bell pepper and zucchini add vibrant color and texture, while the dish is finished with fresh basil and zesty lime juice for a fragrant, bright finish. Ready in under an hour, this gluten-free dish pairs beautifully with jasmine rice and delivers all the comforting warmth of traditional Panang curry—sans soy. Ideal for family dinners or casual entertaining!
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 400 ml Coconut milk, full-fat
- 3 tablespoons Panang curry paste
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 4 leaves Kaffir lime leaves, torn
- 1 tablespoon Palm sugar
- 1 tablespoon Fish sauce alternative
- 1 tablespoon Lime juice
- 10 leaves Fresh basil leaves
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
Instructions
Cut the chicken breast into thin slices, approximately 1/2 inch thick, for quicker cooking.
Heat vegetable oil in a large pan or wok over medium heat.
Add the Panang curry paste to the pan and stir-fry for 2-3 minutes until aromatic.
Pour in half of the coconut milk and mix well with the curry paste until fully combined and simmering.
Add the sliced chicken to the pan and cook until it turns white, about 5 minutes.
Stir in the red bell pepper and zucchini slices, and cook for an additional 3 minutes until the vegetables are slightly tender.
Add the remaining coconut milk, kaffir lime leaves, palm sugar, fish sauce alternative, and salt. Stir to combine.
Let the curry simmer on low heat for 10 minutes, stirring occasionally until the chicken is cooked through and the sauce thickens.
Remove from heat, add lime juice, and stir in the fresh basil leaves.
Serve hot with steamed jasmine rice for a complete meal.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 40.4 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 204 mg | 16% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3540 mg | 75% | |
*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.
