Low Sodium Chicken Panang Curry

Delight in the vibrant flavors of this Low Sodium Chicken Panang Curry, a healthier twist on a classic Thai favorite. This recipe pairs tender strips of chicken breast with aromatic garlic, fresh ginger, and a fragrant low sodium Panang curry paste, all simmered in creamy coconut milk and savory chicken broth. Sweet red bell peppers and julienned carrots add a burst of color, while fresh basil and a touch of lime juice bring bright, citrusy notes to the dish. Topped with chopped peanuts and cilantro, this comforting curry is served over fluffy jasmine rice for a complete, restaurant-worthy meal. Perfect for those looking to reduce sodium without sacrificing bold flavor, this dish is easy to prepare in under an hour, making it an ideal weeknight dinner.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1.5 cups low sodium chicken broth
• 1 can unsweetened coconut milk
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 0.5 cup fresh basil leaves
• 3 tablespoons low sodium Panang curry paste
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 1 tablespoon fish sauce substitute (optional)
• 0.25 cup chopped peanuts for garnish
• 0.25 cup fresh cilantro for garnish
• 2 cups jasmine rice, cooked

Directions

Step 1

Start by slicing the chicken breasts into thin strips. Set aside.

Step 2

In a large pan or wok, heat the olive oil over medium-high heat.

Step 3

Add the minced garlic and ginger to the pan, sautéing for about a minute until fragrant.

Step 4

Reduce the heat to medium and add the low sodium Panang curry paste, stirring for another minute.

Step 5

Add the sliced chicken pieces to the pan and cook until they're just browned on the outside, approximately 3-4 minutes.

Step 6

Pour in the low sodium chicken broth and coconut milk, stirring to combine with the chicken and spices.

Step 7

Stir in the sliced red bell pepper and julienned carrot, allowing the mixture to simmer for about 10 minutes until the vegetables are tender and the chicken is cooked through.

Step 8

Add the brown sugar and lime juice to the curry, adjusting the sweetness and acidity to taste.

Step 9

Optionally, stir in the fish sauce substitute to add depth of flavor while keeping the recipe low sodium.

Step 10

Gently tear the fresh basil leaves and add them into the curry just before serving.

Step 11

Serve the curry over cooked jasmine rice, and garnish with chopped peanuts and fresh cilantro for an extra burst of flavor.

Step 12

Enjoy your delicious and healthy Low Sodium Chicken Panang Curry!

Nutrition Facts

Serving size	(2139.3g)

Amount per serving	% Daily Value*
Calories	2229.8

Total Fat 74.6g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 2217.4mg	0%
Total Carbohydrate 208.3g	0%
Dietary Fiber 13.3g	0%
Total Sugars 27.9g
Protein 174.7g	0%

Vitamin D 4.5IU	0%
Calcium 1045.0mg	0%
Iron 14.2mg	0%
Potassium 2960.8mg	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: 30.5%

Protein: 31.7%

Carbs: 37.8%