Keto Chicken Panang Curry
Indulge in the bold, aromatic flavors of Keto Chicken Panang Curry, a low-carb twist on a Thai classic that's perfect for satisfying your cravings without derailing your diet. This creamy, spiced dish features tender, bite-sized chicken thighs simmered in a rich coconut milk-based Panang curry sauce, enhanced with fragrant lime leaves, red bell peppers, and fresh basil. Sweetened optionally with a touch of erythritol, this keto-friendly recipe balances heat and sweetness perfectly, while crushed peanuts and fresh cilantro add irresistible crunch and freshness. Ready in under 45 minutes, this one-pan wonder is an ideal weeknight meal that’s guaranteed to impress. Pair it with cauliflower rice or zoodles for a complete low-carb feast!
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Ingredients
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons Panang curry paste
- 1 can unsweetened coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon erythritol (optional, for sweetness)
- 2 pieces lime leaves, finely sliced
- 1 small red bell pepper, thinly sliced
- 0.5 cup fresh basil leaves
- 2 tablespoons crushed peanuts
- 2 tablespoons fresh cilantro, for garnish
Directions
Step 1
Heat the coconut oil in a large skillet over medium-high heat.
Step 2
Cut the chicken thighs into bite-sized pieces, season with salt and ground black pepper.
Step 3
Add the chicken pieces to the skillet, cooking until browned on all sides, about 5-7 minutes. Remove and set aside.
Step 4
In the same skillet, add the Panang curry paste and cook for about 2 minutes until aromatic.
Step 5
Pour in the coconut milk slowly, stirring constantly to combine with the curry paste.
Step 6
Add fish sauce and erythritol, stirring to mix well. Let it simmer for a couple of minutes.
Step 7
Return the chicken to the skillet along with the lime leaves and stir to coat the chicken in the sauce. Let it simmer for 10-15 minutes until the chicken is cooked through and tender.
Step 8
Add the sliced red bell pepper and cook for an additional 2 minutes to soften slightly.
Step 9
Stir in fresh basil leaves just before serving, allowing them to wilt in the heat of the curry.
Step 10
Transfer to serving bowls and sprinkle with crushed peanuts and fresh cilantro for garnish.
Nutrition Facts
| Serving size | (1099.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1521.0 |
| Total Fat 96.9g | 0% |
| Saturated Fat 45.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 567.0mg | 0% |
| Sodium 5298.6mg | 0% |
| Total Carbohydrate 35.6g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 12.4g | |
| Protein 126.5g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 884.8mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1716.5mg | 0% |
Source of Calories