Low Sodium Panang Chicken

Savor the rich, aromatic flavors of this Low Sodium Panang Chicken, a healthy twist on the classic Thai-inspired dish. Made with tender strips of chicken breast, a velvety light coconut milk sauce, and vibrant vegetables like red bell pepper, carrots, and sugar snap peas, this recipe is brimming with color and nutrition. The low sodium Panang curry paste and fish sauce keep the sodium in check without sacrificing the bold, authentic taste, while fresh basil and kaffir lime leaves add a refreshing herbal aroma. Perfectly balanced with a hint of brown sugar and fresh lime juice, this quick and easy recipe comes together in just 40 minutes, making it an ideal dinner for busy weeknights. Serve this wholesome and flavorful curry over steamed jasmine rice or your favorite low-carb alternative for an irresistible meal that’s both indulgent and heart-smart.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Chicken breast, boneless and skinless
• 13.5 ounces Coconut milk, unsweetened, light
• 3 tablespoons Panang curry paste, low sodium
• 1 medium Red bell pepper, sliced thinly
• 1 medium Carrot, julienned
• 1 cup Sugar snap peas
• 0.5 cup Fresh basil leaves, chopped
• 2 tablespoons Fresh lime juice
• 1 teaspoon Fish sauce, low sodium
• 1.5 tablespoons Brown sugar
• 1 tablespoon Olive oil
• 2 leaves Kaffir lime leaves, shredded
• 0.5 cup Water
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Cut the chicken breast into thin strips.

Step 2

In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the Panang curry paste and a tablespoon of coconut milk. Stir well to activate the spices, cooking for about 1-2 minutes until fragrant.

Step 4

Slowly pour in the remaining coconut milk, water, and lime juice. Stir to combine and bring the mixture to a gentle simmer.

Step 5

Add the red bell pepper, carrot, sugar snap peas, and kaffir lime leaves to the skillet. Simmer for about 5 minutes until the vegetables are tender-crisp.

Step 6

Stir in the reserved chicken strips, ensuring they are well coated in the sauce.

Step 7

Add the low sodium fish sauce, brown sugar, and black pepper. Stir gently to combine all ingredients and let cook for another 5 minutes.

Step 8

Remove from heat and stir in the fresh basil leaves.

Step 9

Serve the Panang chicken hot, garnished with additional basil leaves if desired.

Nutrition Facts

Serving size	(1564.9g)

Amount per serving	% Daily Value*
Calories	1392.1

Total Fat 49.6g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 950.9mg	0%
Total Carbohydrate 77.6g	0%
Dietary Fiber 18.9g	0%
Total Sugars 38.8g
Protein 156.9g	0%

Vitamin D 59.0IU	0%
Calcium 317.8mg	0%
Iron 16.0mg	0%
Potassium 2418.7mg	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: 32.2%

Protein: 45.3%

Carbs: 22.4%