Low Fat Chicken Panang Curry

Transform your weeknight dinners with this irresistibly flavorful Low Fat Chicken Panang Curry, a lighter twist on the classic Thai favorite. Tender strips of boneless chicken breast simmer in a fragrant, creamy sauce made with light coconut milk and Panang curry paste, delivering all the rich, aromatic depth of traditional curry while keeping it low in fat. Packed with vibrant vegetables like red bell pepper, carrots, and green beans, this dish offers a wholesome explosion of color and texture. Balanced with fish sauce, a touch of brown sugar, and a zing of fresh lime juice, it’s a harmonious blend of sweet, salty, and tangy flavors. Finished with fresh basil and served over steamed jasmine rice, this quick and easy recipe is ready in just 40 minutes, making it perfect for busy families seeking a healthy dinner option. Try this guilt-free indulgence that doesn’t skimp on taste! Keywords: low fat chicken Panang curry, Thai curry recipe, healthy chicken curry, quick curry recipe.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 400 ml light coconut milk
• 3 tablespoons Panang curry paste
• 200 ml low-sodium chicken broth
• 1 large red bell pepper, thinly sliced
• 1 medium carrot, thinly sliced
• 100 grams green beans, trimmed and cut into 2-inch pieces
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons fresh lime juice
• 10 pieces fresh basil leaves
• 1 tablespoon oil

Directions

Step 1

Begin by slicing the chicken breasts into thin strips and set aside.

Step 2

In a large non-stick pan or wok, heat the oil over medium heat.

Step 3

Add the Panang curry paste to the pan, stirring constantly for 1-2 minutes until fragrant.

Step 4

Pour in the light coconut milk and chicken broth, stirring to combine well with the curry paste.

Step 5

Bring the mixture to a gentle simmer, then add the chicken strips, stirring to coat them in the sauce.

Step 6

Allow the chicken to cook for about 10 minutes, stirring occasionally.

Step 7

Add the sliced red bell pepper, carrot, and green beans to the pan, and continue to cook for another 5-7 minutes until the vegetables have softened slightly but retain a bit of crunch.

Step 8

Stir in the fish sauce and brown sugar, ensuring they dissolve and mix thoroughly with the curry.

Step 9

Once the chicken is fully cooked and the vegetables are tender, remove the pan from heat and stir in the fresh lime juice.

Step 10

Finally, add the fresh basil leaves, tearing them if preferred, and gently stir them into the curry.

Step 11

Serve the low fat chicken Panang curry hot over steamed jasmine rice or your choice of accompaniment.

Nutrition Facts

Serving size	(1591.3g)

Amount per serving	% Daily Value*
Calories	1402.9

Total Fat 54.6g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 425mg	0%
Sodium 4260.8mg	0%
Total Carbohydrate 60.7g	0%
Dietary Fiber 10.1g	0%
Total Sugars 33.8g
Protein 166.6g	0%

Vitamin D 25IU	0%
Calcium 231.6mg	0%
Iron 14.5mg	0%
Potassium 2586.6mg	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: 35.1%

Protein: 47.6%

Carbs: 17.3%