Paleo Panang Curry Recipe

This Paleo Panang Curry is a flavorful and aromatic Thai dish made with tender chicken, creamy coconut milk, and a blend of spices. It is a perfect combination of sweet, spicy, and savory flavors. The curry is thickened with almond butter instead of traditional peanuts, making it suitable for a paleo diet. Serve it over cauliflower rice or zucchini noodles for a healthy and delicious meal.

3.7
16 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Paleo Panang Curry
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ingredients serve

Ingredients for Paleo Panang Curry Recipe

  • 1/4 pound Chicken Breast, Cut Into Bite Sized Pieces
  • 1/4 tablespoon Coconut Oil
  • 1/4 Onion, Thinly Sliced
  • 1/4 Bell Pepper, Thinly Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 0.06 cup Almond Butter
  • 1/2 tablespoon Coconut Aminos
  • 1/4 tablespoon Fish Sauce
  • 1/4 tablespoon Lime Juice
  • 1/4 tablespoon Grated Ginger
  • 1/2 tablespoon Red Curry Paste
  • 1/4 can Coconut Milk
  • as required Fresh Cilantro, For Garnish
  • as required Lime Wedges, For Garnish

Directions: 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.
Nutrition
value
464
calories per serving
36 g Fat34 g Protein3 g Carbs4 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    34g
  • Carbs
    3g
  • Fiber
    4g

MacroNutrients

  • Carbs
    3g
  • Protein
    34g
  • Fiber
    4g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    3mg
  • Vitamin A
    251mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    52mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    51mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    83mg
  • Manganese
    < 1mg
  • Phosphorus
    373mg
  • Selenium
    33mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp