Name: Paleo Panang Curry Recipe
Total time: 40 min
Yield: 4
Cuisine: Thai

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Quick and easy thai panang curry made paleo.

How to make Paleo Panang Curry Recipe

Julia

Crawler

Thai

<p>Quick and easy thai panang curry made paleo.</p>

15 cans full fat coconut milk divided

Yellow Onion Finely Chopped

Red Bell Pepper Chopped

Coconut oil

Boneless skinless chicken breasts chopped

Panang curry paste

Unsweetened almond butter

Fish sauce

Open a can of full-fat coconut milk and pour a small amount (about cup) into a large skillet or dutch oven. Add the onion and saute until very fragrant and softened, about 5 to 8 minutes. Add the bell pepper and saute an additional 2 minutes to soften.

step 1

Add the remaining coconut milk, panang curry paste, almond butter, fish sauce, and sea salt and bring mixture to a full boil. Reduce heat to a simmer and cook 15 minutes to allow flavors to develop, stirring occasionally.

step 2

While you are sauteeing the onion and bell pepper (and simmering the panang sauce), heat a separate skillet over medium-high and add about a tablespoon of coconut oil (or cooking oil of choice). Add the chopped chicken and brown on two sides, about 3 to 5 minutes.

step 3

Cover this skillet and continue cooking until chicken is cooked through, about 3 to 5 minutes. Drain any excess liquid off of the chicken. Transfer the chicken to the skillet/pot with the curry mixture. Continue cooking a gentle simmer for additional 10 minutes to allow flavors to come together.

step 4

Serve panang curry with your choice of rice, cauliflower rice, zucchini noodles, quinoa, etc.

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Paleo Panang Curry Recipe

About Paleo Panang Curry Recipe:

Ingredients for Paleo Panang Curry Recipe

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