Heart-Healthy Chicken Panang Curry

Indulge in the vibrant flavors of this Heart-Healthy Chicken Panang Curry, a lighter take on the classic Thai dish that doesn't compromise on taste. Made with lean chicken breast, nutrient-rich bell peppers, and aromatic ingredients like garlic, ginger, and Thai basil, this recipe is both wholesome and flavorful. A silky combination of lite coconut milk and low-sodium chicken broth creates a creamy, yet guilt-free base for the bold Panang curry paste. With just a touch of lime juice for a zesty finish, this dish is perfect for those seeking a satisfying, heart-conscious meal. Quick to prepare and bursting with authentic Thai flavors, it's an excellent option for weeknight dinners. Pair it with brown rice or quinoa for a balanced and nourishing plate.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 1 tablespoon Olive oil
• 1 medium Onion
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 3 cloves Garlic
• 1 tablespoon, minced Ginger
• 2 tablespoons Panang curry paste
• 400 ml Lite coconut milk
• 1 cup Low sodium chicken broth
• 1 tablespoon Fish sauce (optional)
• 1 tablespoon Lime juice
• 1 handful, fresh Thai basil leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Start by preparing your ingredients. Slice the chicken breast into thin strips. Dice the onion, and thinly slice the red and green bell peppers. Mince the garlic and ginger.

Step 2

In a large skillet or wok, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent.

Step 3

Add the garlic and ginger to the skillet, and sauté for another 1 minute until fragrant.

Step 4

Stir in the Panang curry paste, and cook for 1 to 2 minutes, allowing the flavors to meld together.

Step 5

Add the chicken strips to the skillet, and cook for about 5 minutes, stirring frequently, until the chicken is lightly browned on the surface.

Step 6

Pour in the lite coconut milk and chicken broth. Stir well to combine everything.

Step 7

Add the sliced bell peppers to the mixture, and bring the curry to a gentle simmer. Cook for approximately 10 minutes, or until the chicken is fully cooked and the vegetables are tender.

Step 8

If using, stir in the fish sauce, lime juice, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Garnish with fresh Thai basil leaves just before serving. Serve the curry hot, ideally accompanied by brown rice or quinoa for a heart-healthy meal.

Nutrition Facts

Serving size	(1711.6g)

Amount per serving	% Daily Value*
Calories	1581.7

Total Fat 68.3g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 3.9g
Cholesterol 430mg	0%
Sodium 5659.3mg	0%
Total Carbohydrate 85.2g	0%
Dietary Fiber 10.7g	0%
Total Sugars 27.4g
Protein 153.4g	0%

Vitamin D 0IU	0%
Calcium 246.5mg	0%
Iron 9.1mg	0%
Potassium 2987.0mg	0%

*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.

Source of Calories

Fat: 39.2%

Protein: 39.1%

Carbs: 21.7%