Low Carb Panang Chicken

Dive into the vibrant flavors of Thailand with this Low Carb Panang Chicken recipe—a keto-friendly twist on the classic curry dish. Succulent, bite-sized chicken thighs are simmered in a rich and creamy Panang curry sauce made with full-fat coconut milk, aromatic kaffir lime leaves, and a hint of sweetness from erythritol, all enhanced by the bold flavor of authentic Panang curry paste. Fresh vegetables like red bell peppers, broccoli, and zucchini add vibrant color, crunch, and nutrition while keeping the carb count in check. Ready in just 45 minutes, this one-pan wonder is perfect for busy weeknights and pairs beautifully with cauliflower rice or other low-carb sides. Bursting with fragrant herbs like basil and loaded with flavor, this recipe brings a taste of Southeast Asia right to your table—without the carb overload!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Chicken thighs, boneless and skinless
• 2 tablespoons Coconut oil
• 1 Red bell pepper, thinly sliced
• 1 cup Broccoli florets
• 1 Zucchini, sliced
• 3 tablespoons Panang curry paste
• 1 can (13.5 oz) Full-fat coconut milk
• 1 tablespoon Fish sauce
• 1 tablespoon Erythritol sweetener
• 3 Kaffir lime leaves, thinly sliced
• 0.25 cup Fresh basil leaves
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of coconut oil. Add the sliced red bell pepper, broccoli florets, and zucchini. Stir-fry the vegetables for 3-4 minutes until they are tender.

Step 4

Push the vegetables to one side of the skillet and add the Panang curry paste to the empty side. Stir and fry the paste for about 1 minute to release its flavors.

Step 5

Pour in the coconut milk while stirring continuously to mix the curry paste with the coconut milk. Bring the mixture to a simmer.

Step 6

Add the cooked chicken pieces back into the skillet along with the fish sauce and erythritol sweetener. Stir well to combine all ingredients.

Step 7

Toss in the sliced kaffir lime leaves and let the curry cook on low heat for an additional 5-7 minutes, allowing the flavors to meld together.

Step 8

Taste the curry and adjust the seasoning if necessary with additional salt or sweetener to your preference.

Step 9

Garnish with fresh basil leaves just before serving.

Step 10

Serve the Low Carb Panang Chicken with a side of cauliflower rice or your preferred low-carb alternative.

Nutrition Facts

Serving size	(1297.0g)

Amount per serving	% Daily Value*
Calories	2308.1

Total Fat 178.1g	0%
Saturated Fat 123.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 3548.6mg	0%
Total Carbohydrate 66.2g	0%
Dietary Fiber 16.5g	0%
Total Sugars 26.4g
Protein 135.8g	0%

Vitamin D 0IU	0%
Calcium 243.1mg	0%
Iron 19.9mg	0%
Potassium 2915.2mg	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: 66.5%

Protein: 22.5%

Carbs: 11.0%