Whole30 Panang Chicken
Transform your weeknight dinner routine with this flavorful and nutrient-packed Whole30 Panang Chicken recipe. This dish combines tender, seasoned chicken thighs with a colorful medley of vegetables, including bell peppers, broccoli, and carrots, all simmered in a creamy, fragrant Panang curry sauce made with full-fat coconut milk and authentic curry paste. Enhanced with zesty lime juice, savory fish sauce, fresh basil, and a sprinkle of chopped cilantro, this dairy-free, gluten-free, and Whole30-compliant recipe delivers restaurant-quality Thai flavors in just 45 minutes. Perfect for meal prep or a crowd-pleasing, one-pan dinner, this wholesome curry will quickly become a staple in your clean-eating toolkit.
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Recipe Information
Ingredients
- 1 lb Chicken thighs, boneless and skinless
- 2 tbsp Coconut oil
- 1 medium Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 large Carrot, julienned
- 1 medium Onion, thinly sliced
- 3 cloves Garlic, minced
- 2 tbsp Panang curry paste
- 1 can (14 oz) Full-fat coconut milk
- 0.5 cup Chicken broth
- 2 tbsp Fish sauce
- 1 tbsp Lime juice
- 0.25 cup Fresh basil leaves, chopped
- to taste Salt and pepper
- 0.25 cup Cilantro, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and pepper.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the sliced onion and sauté for 2-3 minutes until translucent.
Add the minced garlic, red bell pepper, broccoli, and carrot to the skillet. Cook for an additional 3-4 minutes until the vegetables are slightly tender.
Stir in the Panang curry paste and cook for 1 minute until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine. Let the mixture simmer for 5 minutes to thicken slightly.
Return the chicken to the skillet, ensuring it is well-coated with the sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
Stir in the fish sauce, lime juice, and fresh basil. Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with chopped cilantro. Enjoy your Whole30 Panang Chicken!
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4330 mg | 188% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 36.6 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3532 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.
