Low Carb Chicken Panang Curry

Satisfy your cravings for Thai cuisine with this flavorful Low Carb Chicken Panang Curry, a healthier twist on a restaurant favorite! Tender chicken breast is simmered in a rich, creamy coconut milk base infused with the bold, slightly sweet flavors of Panang curry paste. Fresh veggies like crisp green beans and vibrant red bell peppers bring a beautiful pop of color and crunch to every bite, while fragrant basil leaves and optional lime leaves add a refreshing herbal touch. Sweetened with keto-friendly erythritol and seasoned with fish sauce for a classic umami kick, this dish is low in carbs yet packed with incredible flavor. Ready in just 40 minutes, it’s perfect for a cozy weeknight dinner or meal prep. Serve it solo or pair with cauliflower rice for a complete low-carb meal!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Chicken breast
• 2 tbsp Coconut oil
• 1 medium Red bell pepper
• 1 cup Green beans
• 2 tbsp Panang curry paste
• 1 can Coconut milk
• 1 tbsp Fish sauce
• 1 tsp Erythritol sweetener
• 3 leaves Lime leaves (optional)
• 0.5 cup Fresh basil leaves
• 0.5 tsp Salt
• 0.25 tsp Pepper

Directions

Step 1

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

Step 2

Slice the red bell pepper into thin strips and trim the ends off the green beans.

Step 3

In a large skillet or wok, heat the coconut oil over medium-high heat.

Step 4

Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes.

Step 5

Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the Panang curry paste and cook for 1-2 minutes until it is fragrant.

Step 7

Pour in the coconut milk and stir to combine with the curry paste.

Step 8

Add the fish sauce and erythritol sweetener, stirring until the erythritol dissolves.

Step 9

Add the red bell pepper strips, green beans, and lime leaves (if using) to the skillet. Cook for about 5 minutes until the vegetables are tender but still crisp.

Step 10

Return the chicken to the skillet and cook for an additional 3-5 minutes until the chicken is fully cooked and the flavors are well combined.

Step 11

Stir in the fresh basil leaves, salt, and pepper to taste.

Step 12

Serve the curry hot, garnished with extra basil leaves if desired.

Nutrition Facts

Serving size	(1205.0g)

Amount per serving	% Daily Value*
Calories	1200.2

Total Fat 47.5g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 390.1mg	0%
Sodium 4969.9mg	0%
Total Carbohydrate 68.0g	0%
Dietary Fiber 7.7g	0%
Total Sugars 40.5g
Protein 133.0g	0%

Vitamin D 0IU	0%
Calcium 186.0mg	0%
Iron 5.1mg	0%
Potassium 2387.2mg	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: 34.7%

Protein: 43.2%

Carbs: 22.1%