Paleo Chicken Panang Curry

Dive into the rich, aromatic flavors of Paleo Chicken Panang Curry—a vibrant, dairy-free twist on the classic Thai dish that's perfect for clean eating enthusiasts. This recipe features tender, bite-sized chicken pieces simmered to perfection in a luscious coconut milk-based sauce, infused with Panang curry paste, fresh lime juice, and fragrant basil. A medley of crisp vegetables like red bell pepper, zucchini, and onions adds a satisfying texture and boosts the nutrient content. With a prep time of just 10 minutes and a simple one-pan cooking process, this gluten-free and soy-free curry is as quick as it is irresistible. Packed with umami thanks to fish sauce and coconut aminos, this dish offers the perfect balance of spice, creaminess, and freshness. Serve it solo for a true paleo experience or pair it with cauliflower rice for a hearty, grain-free meal that will transport your taste buds straight to Thailand.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 pound skinless chicken breast, cut into bite-sized pieces
• 1 medium onion, thinly sliced
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced
• 2 tablespoons Panang curry paste
• 1 can coconut milk (full-fat)
• 1 tablespoon fish sauce
• 1 tablespoon coconut aminos
• 1 tablespoon lime juice
• 0.5 cup fresh basil leaves
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper

Directions

Step 1

Heat coconut oil in a large pan over medium heat.

Step 2

Add the chicken pieces and cook until they are browned on all sides but not fully cooked through, then remove them from the pan and set aside.

Step 3

In the same pan, add the sliced onion, red bell pepper, and zucchini. Sauté for about 5 minutes until the vegetables start to soften.

Step 4

Add the Panang curry paste to the pan and stir for 1-2 minutes, allowing the paste to become fragrant.

Step 5

Pour in the coconut milk, stirring well to combine with the curry paste.

Step 6

Return the chicken to the pan and add the fish sauce, coconut aminos, and lime juice. Stir to combine everything.

Step 7

Bring the curry to a gentle simmer and let it cook for about 10 minutes, or until the chicken is fully cooked and the flavors have melded together.

Step 8

Stir in the fresh basil leaves and season with salt and pepper to taste.

Step 9

Serve the curry hot, garnished with additional basil if desired.

Nutrition Facts

Serving size	(1038.5g)

Amount per serving	% Daily Value*
Calories	1271.3

Total Fat 54.0g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 3869.7mg	0%
Total Carbohydrate 42.3g	0%
Dietary Fiber 8.5g	0%
Total Sugars 22.2g
Protein 148.4g	0%

Vitamin D 0IU	0%
Calcium 163.9mg	0%
Iron 7.5mg	0%
Potassium 2411.1mg	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: 38.9%

Protein: 47.5%

Carbs: 13.5%