Whole30 Chicken Panang Curry
Experience the bold, aromatic flavors of Thailand with this Whole30 Chicken Panang Curry, a healthier twist on the classic dish. Perfectly suited for your Whole30 journey, this recipe combines tender, bite-sized chicken pieces with vibrant red bell peppers simmered in a luscious, full-fat coconut milk base. Fragrant spices like garlic, ginger, and kaffir lime leaves infuse the curry with depth and authenticity, while a Whole30-compliant Panang curry paste ensures every bite is bursting with flavor. Finished with fresh basil and a zesty touch of lime juice, this protein-packed meal is ready in just 40 minutes and pairs beautifully with cauliflower rice or steamed vegetables. It’s a one-pan wonder that’s rich, creamy, and completely guilt-free!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 1.5 pounds chicken breasts, cut into bite-sized pieces
- 3 tablespoons Panang curry paste (Whole30 compliant)
- 2 cups coconut milk (full-fat, unsweetened)
- 1 tablespoon fish sauce (Whole30 compliant)
- 1 tablespoon lime juice
- 4 leaves kaffir lime leaves, torn
- 0.5 cup basil leaves, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
In a large skillet or wok, heat the coconut oil over medium heat.
Add the chopped onion and sauté for 2-3 minutes until the onion starts to soften.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the sliced red bell pepper and cook for another 3 minutes, stirring occasionally.
Increase the heat to medium-high and add the bite-sized chicken pieces to the pan, cooking until the chicken is browned on all sides, about 5 minutes.
Stir in the Panang curry paste and cook for 2 minutes, allowing the flavors to meld into the chicken.
Pour in the coconut milk and add the fish sauce and lime juice, stirring well to combine.
Add the torn kaffir lime leaves and let the curry simmer gently for about 10 minutes, or until the chicken is cooked through and the sauce thickens slightly.
Stir in the chopped basil leaves, salt, and black pepper, then cook for an additional 2 minutes.
Remove from heat, discard the kaffir lime leaves, and serve hot over a bed of cauliflower rice or steamed vegetables for a complete Whole30 compliant meal.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 30.8 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 630 mg | 48% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3949 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.
