Thai Panang Chicken Curry

A rich, fragrant Thai curry with panang curry paste, coconut milk, and fresh basil

Thai Panang Chicken Curry

Instructions

1. Prep the Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs, chopped
  • 1 small onion (about 2 oz), chopped
  • 1 red bell pepper (about 4 oz), chopped
  • 1 orange bell pepper (about 4 oz), chopped
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced or grated
  • 12 kaffir lime leaves, crushed (optional)

Cut the chicken into bite-size pieces. Chop the onion and peppers into rough 1-inch pieces, and mince the garlic and ginger. If using kaffir lime leaves, crush them to help release their oils.

2. Sauté the Vegetables

  • 1 Tbsp beef tallow

Heat a 14-inch skillet or wok over medium-high heat. Add the beef tallow, then the onion, and sauté 1 minute. Add the peppers, garlic, and ginger, and sauté 2 to 3 minutes more.

3. Bloom the Curry Paste

  • 1 to 2 Tbsp Mae Ploy panang curry paste (start with 1 Tbsp if you've never made this before)
  • 1 Tbsp peanut butter

Push the vegetables to the sides of the skillet. Add the curry paste and peanut butter to the center of the pan and sauté 2 to 3 minutes to intensify the flavor.

4. Simmer the Sauce

  • 13.5 oz canned unsweetened coconut milk
  • 1 Tbsp fish sauce
  • 2 Tbsp monk fruit/allulose sweetener
  • 1/2 tsp salt
  • Kaffir lime leaves, if using (from prep step)

Add the coconut milk, fish sauce, sweetener, salt, and kaffir lime leaves to the pan. Stir to blend.

5. Cook the Chicken

  • Chopped chicken (from prep step)

Stir in the chicken and bring to a boil. Lower the heat and simmer 10 to 15 minutes, until the chicken is cooked through and the sauce thickens, stirring occasionally.

6. Finish with Basil and Lime

  • 1/2 cup fresh Thai basil, chopped (any basil works)
  • Juice of 1 lime (about 1 Tbsp)

Remove from heat and stir in the basil and lime juice. Serve warm over cauliflower rice.

Nutrition

Per serving (makes 6 servings) — does not include cauliflower rice

  • Calories356
  • Total Fat26g
  • Total Carbs8g
  • Fiber1g
  • Net Carbs7g
  • Protein24g

Storage

Keeps well in an airtight container in the fridge for 5 to 7 days, making it a great meal-prep dish.