Paleo Panang Curry Recipe

Cooking Directions

• STEP 1.In a large skillet, heat coconut oil over medium heat. Add the chicken and cook until browned.
• STEP 2.Add the onion, bell pepper, and garlic to the skillet and cook until the vegetables are softened.
• STEP 3.In a small bowl, whisk together the almond butter, coconut aminos, fish sauce, lime juice, ginger, and red curry paste.
• STEP 4.Pour the sauce into the skillet and stir to coat the chicken and vegetables. Cook for a few minutes until the sauce thickens.
• STEP 5.Stir in the coconut milk and simmer for 10-15 minutes, until the chicken is cooked through and the flavors are well combined.
• STEP 6.Serve the Paleo Panang Curry over cauliflower rice or zucchini noodles. Garnish with fresh cilantro and lime wedges.
• STEP 7.Enjoy!

Cooking Tips

• You can adjust the spiciness of the curry by adding more or less red curry paste.
• If you prefer a thicker curry, you can add a tablespoon of arrowroot powder or tapioca starch to the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a skillet over medium heat until warmed through.
• Serve the curry over cauliflower rice or zucchini noodles for a complete meal.