Paleo Panang Chicken

Indulge in the rich and creamy flavors of Paleo Panang Chicken, a wholesome twist on the classic Thai dish that's both dairy-free and grain-free. This recipe combines tender bite-sized chicken breast with vibrant red bell pepper, onion, and fragrant garlic and ginger, all simmered in a lusciously spiced coconut milk-based sauce. Almond butter adds a nutty depth of flavor, while fresh lime juice and basil brighten each bite. Featuring a paleo-friendly red curry paste and easy prep steps, this dish is perfect for a satisfying weeknight dinner or meal prep that doesn’t skimp on flavor. Ready in just 40 minutes and packed with wholesome ingredients, Paleo Panang Chicken is a true crowd-pleaser for anyone seeking a healthy, flavorful alternative to takeout. Serve over cauliflower rice for a complete paleo meal!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 pound boneless, skinless chicken breast
• 1 medium red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons red curry paste (ensure gluten-free and sugar-free for paleo)
• 1 can coconut milk (full-fat, unsweetened)
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 2 tablespoons almond butter
• 10 fresh basil leaves, roughly chopped
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Heat coconut oil in a large skillet over medium-high heat.

Step 2

Cut chicken breast into bite-sized pieces and season with sea salt and black pepper.

Step 3

Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add sliced red bell pepper, onion, minced garlic, and ginger. Stir-fry for 3-4 minutes, until the vegetables are tender.

Step 5

Add the red curry paste to the skillet and cook for another minute until fragrant.

Step 6

Pour in the coconut milk and fish sauce, stirring to incorporate the curry paste into the liquid.

Step 7

Add the almond butter and stir until smooth and combined.

Step 8

Return the chicken to the skillet, reduce the heat to medium-low, and simmer for 10 minutes, allowing the chicken to cook through and the sauce to thicken.

Step 9

Stir in lime juice and freshly chopped basil leaves, cooking for an additional 2 minutes.

Step 10

Taste and adjust seasoning with more salt or lime juice if needed.

Step 11

Serve hot, garnished with additional basil leaves if desired.

Nutrition Facts

Serving size	(1322.2g)

Amount per serving	% Daily Value*
Calories	2310.4

Total Fat 160.7g	0%
Saturated Fat 113.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 3728.2mg	0%
Total Carbohydrate 62.2g	0%
Dietary Fiber 18.5g	0%
Total Sugars 25.4g
Protein 162.1g	0%

Vitamin D 22.7IU	0%
Calcium 396.4mg	0%
Iron 22.3mg	0%
Potassium 3277.7mg	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: 61.7%

Protein: 27.7%

Carbs: 10.6%