Low Sodium Authentic Panang Curry

Experience the bold, aromatic flavors of Southeast Asia with this Low Sodium Authentic Panang Curry—a healthier twist on the Thai classic without compromising its rich, creamy essence. Made with fragrant ingredients like lemongrass paste, red curry paste, and fresh lime leaves, this dish boasts a medley of textures and vibrant colors from tender chicken, crisp green beans, sweet red bell peppers, and carrots. Toasted unsalted peanuts are ground to enhance the nutty undertones of the velvety coconut milk sauce, while fresh ginger, garlic, and basil add layers of depth. Perfectly balanced with a hint of sweetness from brown sugar and just a touch of fish sauce, this reduced-sodium recipe is ideal for those looking to enjoy Thai cuisine with a heart-healthier approach. Ready in under an hour, it’s the perfect dish to serve over fluffy jasmine rice for a satisfying, restaurant-quality meal at home.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons unsalted peanuts
• 14 ounces coconut milk
• 1 cup low sodium chicken broth
• 1 pound boneless chicken breast
• 1 red bell pepper
• 0.5 cup green beans
• 0.5 cup carrots
• 0.25 cup fresh basil leaves
• 3 fresh lime leaves
• 1 tablespoon fresh ginger
• 2 cloves garlic
• 1 teaspoon lemongrass paste
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon olive oil

Directions

Step 1

Toast the unsalted peanuts in a dry pan over medium heat until golden brown. Set aside and allow to cool, then grind to a fine powder using a food processor or mortar and pestle.

Step 2

Slice the chicken breast into thin strips. Slice the red bell pepper, and cut the green beans and carrots into bite-size pieces.

Step 3

In a large pan or wok, heat the olive oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.

Step 4

Add the red curry paste and lemongrass paste, stirring well to mix with the garlic and ginger. Cook for an additional 2 minutes to enhance the flavors.

Step 5

Slowly pour in the coconut milk and chicken broth, stirring to combine. Continue to cook until the mixture starts to simmer.

Step 6

Add the chicken strips to the pan, stirring to coat with the sauce. Cook the chicken until no longer pink, about 10 minutes.

Step 7

Add the red bell pepper, green beans, and carrots to the pan. Stir well and continue to simmer until the vegetables are tender, about 5 to 7 minutes.

Step 8

Stir in the ground peanuts, fish sauce, and brown sugar. Tear the lime leaves into pieces and add them to the curry.

Step 9

Let the curry simmer for an additional 5 minutes, allowing the flavors to meld. Taste and adjust seasoning if necessary.

Step 10

Remove from heat and stir in the fresh basil leaves. Serve hot with steamed jasmine rice.

Nutrition Facts

Serving size	(1472.6g)

Amount per serving	% Daily Value*
Calories	1351.8

Total Fat 53.7g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 3.7g
Cholesterol 390.1mg	0%
Sodium 4108.3mg	0%
Total Carbohydrate 77.9g	0%
Dietary Fiber 10.9g	0%
Total Sugars 50.4g
Protein 146.6g	0%

Vitamin D 0IU	0%
Calcium 229.9mg	0%
Iron 6.2mg	0%
Potassium 2966.1mg	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: 35.0%

Protein: 42.5%

Carbs: 22.6%