Whole30 Chicken Panang Curry

Experience the vibrant flavors of this Whole30 Chicken Panang Curry, a deliciously creamy and fragrant Thai-inspired dish that's both healthy and satisfying. Made with tender chicken cooked in a rich blend of coconut milk, Whole30-compliant Panang curry paste, and aromatic kaffir lime leaves, this recipe balances bold spices with subtle citrus notes for a perfectly harmonious curry. The addition of fresh basil, grated ginger, and garlic elevates the depth of flavor, while red bell peppers add a touch of sweetness and crunch. Ready in just 40 minutes, this Whole30-friendly meal is perfect for busy weeknights and pairs beautifully with cauliflower rice or steamed vegetables. Packed with protein, nutrients, and bold aromas, this curry will quickly become a staple in your clean-eating recipe rotation.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium red bell pepper, sliced
• 1.5 pounds chicken breasts, cut into bite-sized pieces
• 3 tablespoons Panang curry paste (Whole30 compliant)
• 2 cups coconut milk (full-fat, unsweetened)
• 1 tablespoon fish sauce (Whole30 compliant)
• 1 tablespoon lime juice
• 4 leaves kaffir lime leaves, torn
• 0.5 cup basil leaves, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper

Directions

Step 1

In a large skillet or wok, heat the coconut oil over medium heat.

Step 2

Add the chopped onion and sauté for 2-3 minutes until the onion starts to soften.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Step 4

Add the sliced red bell pepper and cook for another 3 minutes, stirring occasionally.

Step 5

Increase the heat to medium-high and add the bite-sized chicken pieces to the pan, cooking until the chicken is browned on all sides, about 5 minutes.

Step 6

Stir in the Panang curry paste and cook for 2 minutes, allowing the flavors to meld into the chicken.

Step 7

Pour in the coconut milk and add the fish sauce and lime juice, stirring well to combine.

Step 8

Add the torn kaffir lime leaves and let the curry simmer gently for about 10 minutes, or until the chicken is cooked through and the sauce thickens slightly.

Step 9

Stir in the chopped basil leaves, salt, and black pepper, then cook for an additional 2 minutes.

Step 10

Remove from heat, discard the kaffir lime leaves, and serve hot over a bed of cauliflower rice or steamed vegetables for a complete Whole30 compliant meal.

Nutrition Facts

Serving size	(1685.7g)

Amount per serving	% Daily Value*
Calories	2703.9

Total Fat 170.2g	0%
Saturated Fat 130.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 578.3mg	0%
Sodium 4077.7mg	0%
Total Carbohydrate 71.7g	0%
Dietary Fiber 19.4g	0%
Total Sugars 30.8g
Protein 230.2g	0%

Vitamin D 6.8IU	0%
Calcium 630.4mg	0%
Iron 28.9mg	0%
Potassium 3948.9mg	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: 55.9%

Protein: 33.6%

Carbs: 10.5%