Keto Panang Chicken

Indulge in the bold and creamy flavors of Keto Panang Chicken, a low-carb twist on the classic Thai curry. This vibrant dish combines juicy strips of chicken breast simmered in a rich, aromatic sauce made with Panang curry paste, full-fat coconut milk, and fragrant kaffir lime leaves. Sweetened naturally with erythritol and perfectly balanced with a touch of fish sauce, this keto-friendly recipe is bursting with authentic Thai flavors. Crisp red bell peppers and fresh basil add a refreshing touch, while the dish comes together in just 40 minutes, making it ideal for busy weeknights. Serve this flavorful curry hot and enjoy a restaurant-quality meal that fits your keto lifestyle! Keywords: Keto Panang Chicken, low-carb Thai curry, keto-friendly dinner, Panang curry recipe, quick keto meals.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Coconut oil
• 3 tablespoons Panang curry paste
• 1 can (13.5 ounces) Coconut milk (full-fat, unsweetened)
• 1 tablespoon Fish sauce
• 1 teaspoon Erythritol
• 4 Kaffir lime leaves
• 1 medium Red bell pepper
• 1 cup Basil leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cut the chicken breast into thin bite-sized strips and set aside.

Step 2

Heat the coconut oil in a large skillet over medium heat.

Step 3

Add the Panang curry paste to the skillet and stir-fry it for about 2 minutes until it becomes fragrant.

Step 4

Pour the coconut milk into the skillet and stir to combine completely with the curry paste.

Step 5

Add the chicken strips to the skillet and stir to coat them with the sauce.

Step 6

Bring the mixture to a simmer, then reduce the heat to medium-low and let it cook for about 10 minutes, until the chicken is cooked through.

Step 7

While the chicken is cooking, remove the stems from the kaffir lime leaves and cut them into thin strips.

Step 8

Slice the red bell pepper into thin slices.

Step 9

Once the chicken is cooked, add the fish sauce, erythritol, kaffir lime leaves, sliced red bell pepper, salt, and black pepper to the curry. Stir to combine.

Step 10

Allow the mixture to simmer for another 5 minutes until the vegetables are tender.

Step 11

Remove from heat, taste, and adjust the seasoning with more fish sauce or salt if needed.

Step 12

Garnish with fresh basil leaves before serving.

Step 13

Serve hot and enjoy your keto-friendly Panang Chicken!

Nutrition Facts

Serving size	(1063.9g)

Amount per serving	% Daily Value*
Calories	1925.3

Total Fat 139.3g	0%
Saturated Fat 108.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 390.1mg	0%
Sodium 5189.4mg	0%
Total Carbohydrate 51.3g	0%
Dietary Fiber 12.5g	0%
Total Sugars 20.8g
Protein 138.9g	0%

Vitamin D 0IU	0%
Calcium 187.7mg	0%
Iron 17.0mg	0%
Potassium 2801.1mg	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: 62.2%

Protein: 27.6%

Carbs: 10.2%