Low Fat Panang Chicken
Savor the bold, aromatic flavors of Thai cuisine with this Low Fat Panang Chicken recipe, a healthier twist on a classic favorite. Made with tender strips of chicken breast simmered in a creamy, low-fat coconut milk sauce infused with Panang curry paste, kaffir lime leaves, and fresh basil, this dish is a comforting yet guilt-free delight. Red bell peppers add a burst of color and natural sweetness, while a splash of lime juice brightens the dish with a tangy finish. Perfect for busy weeknights, this easy 35-minute recipe delivers authentic Thai flavors with less fat, making it an ideal choice for health-conscious food lovers. Serve with fragrant jasmine rice for a complete, satisfying meal that’s sure to impress your taste buds!
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Ingredients
- 500 grams Chicken breast
- 400 ml Low-fat coconut milk
- 2 tablespoons Panang curry paste
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 4 leaves Kaffir lime leaves
- 1 Red bell pepper
- 1 cup Sweet basil leaves
- 1 teaspoon Vegetable oil
- 0.5 teaspoon Salt
- 1 Lime
Directions
Step 1
Slice the chicken breast into thin strips about 1/2 inch wide for even cooking and set aside.
Step 2
Deseed and slice the red bell pepper into thin strips and set aside.
Step 3
Roll and bruise the kaffir lime leaves to release their aroma and set aside.
Step 4
Heat a non-stick skillet over medium heat and add the teaspoon of vegetable oil.
Step 5
Add the Panang curry paste and fry for 1-2 minutes until fragrant, stirring constantly.
Step 6
Pour in the low-fat coconut milk and stir to combine with the curry paste, bringing the mixture to a gentle simmer.
Step 7
Add the sliced chicken to the skillet, stirring to ensure all pieces are coated in the sauce.
Step 8
Add the fish sauce and brown sugar, and stir well to blend the flavors.
Step 9
Add the kaffir lime leaves, red bell pepper strips, and salt. Continue to simmer the mixture for about 10 minutes, or until the chicken is fully cooked and the peppers are tender.
Step 10
Remove from heat and stir in the sweet basil leaves.
Step 11
Squeeze the juice of one lime over the curry and stir to combine before serving.
Step 12
Serve the Low Fat Panang Chicken hot with Jasmine rice or your preferred side.
Nutrition Facts
| Serving size | (1396.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1088.3 |
| Total Fat 31.5g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 430mg | 0% |
| Sodium 4930.4mg | 0% |
| Total Carbohydrate 46.8g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 17.6g | |
| Protein 153.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 533.4mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 2567.9mg | 0% |
Source of Calories