Sugar-Free Panang Chicken
Indulge in the rich and aromatic flavors of *Sugar-Free Panang Chicken*, a healthier twist on the classic Thai favorite. This vibrant dish features tender strips of chicken breast simmered in creamy coconut milk and infused with bold Panang curry paste, without any added sugar. Fresh vegetables like red bell pepper and carrot add color and crunch, while kaffir lime leaves and fresh basil bring irresistible fragrance and authenticity. A splash of lime juice and a garnish of crushed peanuts elevate the flavors further, making every bite satisfying and perfectly balanced. Ready in just 45 minutes, this recipe is perfect for weeknight dinners and pairs beautifully with steamed jasmine rice or low-carb cauliflower rice. Ideal for those seeking a sugar-free, gluten-free, and flavorful meal, this dish proves that healthier eating never has to compromise on taste!
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Recipe Information
Ingredients
- 1 pound Boneless chicken breast
- 1 can (13.5 oz) Coconut milk
- 2 tablespoons Panang curry paste
- 1 medium Red bell pepper
- 1 medium Carrot
- 3 Fresh kaffir lime leaves
- 2 tablespoons Fish sauce
- 1 tablespoon Sugar-free soy sauce
- 1 cup Fresh basil leaves
- 2 tablespoons Vegetable oil
- 1 Lime
- 2 tablespoons Crushed peanuts
- 2 cloves Garlic
Instructions
Begin by slicing the boneless chicken breast into thin strips. Set aside.
Slice the red bell pepper and carrot into thin strips. Mince the garlic cloves.
Heat the vegetable oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the sliced chicken to the skillet and cook until it is no longer pink, about 5-7 minutes.
Lower the heat to medium and add the Panang curry paste. Cook for 1-2 minutes, stirring constantly to blend the flavors.
Pour in the coconut milk, stirring to combine it with the curry paste.
Add the sliced bell pepper, carrot, and torn kaffir lime leaves to the skillet.
Add the fish sauce and sugar-free soy sauce, stirring well. Let the mixture simmer gently for about 10-15 minutes, until the vegetables are tender and the sauce has thickened.
Squeeze the juice of half a lime into the sauce, adjusting to taste.
Stir in fresh basil leaves just before serving, allowing them to wilt slightly.
Garnish with crushed peanuts and serve hot, with a side of steamed jasmine rice or cauliflower rice for a low-carb option.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5809 mg | 253% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 39.1 g | ||
| Protein | 138.7 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2571 mg | 55% | |
*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.
