Low Carb Authentic Panang Curry

Indulge in the exotic flavors of this **Low Carb Authentic Panang Curry**, a delightful spin on a Thai classic that's perfect for keto and low-carb lifestyles. Juicy, tender chicken thighs are simmered in a rich, aromatic Panang curry sauce, made with a fragrant harmony of creamy unsweetened coconut milk, tangy fish sauce, and bold Panang curry paste. The addition of fresh basil, torn kaffir lime leaves, and vibrant vegetables like red bell pepper and zucchini elevates this dish with layers of flavor and texture. Sweetened subtly with low-carb erythritol, it's a perfect guilt-free meal in under 40 minutes. Serve this curry piping hot for an irresistible, restaurant-quality experience that's both healthy and satisfying.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 tablespoon Coconut oil
• 1 pound Boneless chicken thighs
• 0.5 teaspoon Salt
• 3 tablespoons Panang curry paste
• 14 ounces Unsweetened coconut milk
• 1 teaspoon Erythritol sweetener
• 1 tablespoon Fish sauce
• 4 whole, torn into pieces Kaffir lime leaves
• 0.5 cup Fresh basil leaves
• 1 medium, sliced Red bell pepper
• 1 medium, sliced Zucchini
• 0.25 teaspoon Ground white pepper

Directions

Step 1

Heat the coconut oil in a large skillet or wok over medium-high heat.

Step 2

Season the chicken thighs with salt, then add them to the skillet. Cook for about 5-7 minutes, until they are browned on all sides. Remove the chicken and set aside.

Step 3

In the same skillet, add the Panang curry paste. Stir and cook it for about 1-2 minutes until it's fragrant and slightly darkened.

Step 4

Pour in the coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.

Step 5

Add the erythritol sweetener and fish sauce to the coconut milk and curry mixture. Stir until the sweetener is dissolved.

Step 6

Return the chicken to the skillet, adding the kaffir lime leaves, fresh basil leaves, red bell pepper, and zucchini. Stir to coat all the ingredients well with the sauce.

Step 7

Allow the mixture to simmer gently for about 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 8

Season the curry with ground white pepper, adjusting any seasoning to taste.

Step 9

Remove from heat and serve the Panang curry in bowls, garnished with extra basil leaves if desired.

Nutrition Facts

Serving size	(1256.3g)

Amount per serving	% Daily Value*
Calories	1162.1

Total Fat 69.9g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 393.1mg	0%
Sodium 5880.9mg	0%
Total Carbohydrate 45.5g	0%
Dietary Fiber 6.1g	0%
Total Sugars 24.5g
Protein 96.6g	0%

Vitamin D 0IU	0%
Calcium 897.8mg	0%
Iron 8.1mg	0%
Potassium 1818.5mg	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: 52.5%

Protein: 32.3%

Carbs: 15.2%