Soy-Free Panang Chicken

Savor the rich and aromatic flavors of this Soy-Free Panang Chicken, a vibrant Thai-inspired dish perfect for those with soy allergies or anyone seeking a delicious twist on a classic curry. Tender slices of chicken breast are simmered in a creamy coconut milk sauce infused with bold Panang curry paste, kaffir lime leaves, and a hint of palm sugar for subtle sweetness. Fresh slices of red bell pepper and zucchini add a burst of color and crunch, while an alternative to fish sauce keeps this dish allergen-friendly without compromising on taste. Finished with a splash of lime juice and fresh basil, this easy-to-make curry is ready in under 45 minutes and pairs beautifully with steamed jasmine rice for a satisfying weeknight meal.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Chicken breast, boneless and skinless
• 400 ml Coconut milk, full-fat
• 3 tablespoons Panang curry paste
• 1 large Red bell pepper, sliced
• 1 medium Zucchini, sliced
• 4 leaves Kaffir lime leaves, torn
• 1 tablespoon Palm sugar
• 1 tablespoon Fish sauce alternative
• 1 tablespoon Lime juice
• 10 leaves Fresh basil leaves
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt

Directions

Step 1

Cut the chicken breast into thin slices, approximately 1/2 inch thick, for quicker cooking.

Step 2

Heat vegetable oil in a large pan or wok over medium heat.

Step 3

Add the Panang curry paste to the pan and stir-fry for 2-3 minutes until aromatic.

Step 4

Pour in half of the coconut milk and mix well with the curry paste until fully combined and simmering.

Step 5

Add the sliced chicken to the pan and cook until it turns white, about 5 minutes.

Step 6

Stir in the red bell pepper and zucchini slices, and cook for an additional 3 minutes until the vegetables are slightly tender.

Step 7

Add the remaining coconut milk, kaffir lime leaves, palm sugar, fish sauce alternative, and salt. Stir to combine.

Step 8

Let the curry simmer on low heat for 10 minutes, stirring occasionally until the chicken is cooked through and the sauce thickens.

Step 9

Remove from heat, add lime juice, and stir in the fresh basil leaves.

Step 10

Serve hot with steamed jasmine rice for a complete meal.

Nutrition Facts

Serving size	(1389.5g)

Amount per serving	% Daily Value*
Calories	2211.6

Total Fat 144.9g	0%
Saturated Fat 94.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 425mg	0%
Sodium 3635.6mg	0%
Total Carbohydrate 71.3g	0%
Dietary Fiber 15.0g	0%
Total Sugars 40.4g
Protein 168.9g	0%

Vitamin D 65IU	0%
Calcium 203.7mg	0%
Iron 20.4mg	0%
Potassium 3539.8mg	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: 57.6%

Protein: 29.8%

Carbs: 12.6%