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Chicken Panang Curry Recipe

Prep: 5 min
Cook: 25 min
Total: 30 min

Ingredients

Ingredients for 5 servings:

  • 1 1/2 lb chicken breasts cut into cubes
  • spray coconut oil
  • Sauce
    • 1 tablespoon extra virgin olive oil
    • 1/3 cup red onion, diced or chopped
    • Curry Paste
      • 3 tablespoons red curry paste
      • 2 tablespoons peanut butter
        • substitute: almond butter or tahini
      • 1/2 teaspoon cumin
      • 1 tablespoon fish sauce
    • 1 1/2 can lite coconut milk
      • Note: you can use full fat coconut milk if desired but it will impact the amount of calories
    • 1 heaping tablespoon coconut sugar
    • 1 tablespoon ginger paste or minced
  • 4 cups mixed veggies
    • broccoli, carrots, red bell pepper
  • Garnish
    • fresh cilantro, lime, mint
    • sea salt & pepper to taste

Steps

Step 1

Spray a nonstick skillet with coconut oil and set on medium heat. Sear the outside of the chicken pieces for 3 to 5 minutes. The chicken just needs to be seared, not fully cooked. Once the outside of the chicken is brown, remove the chicken from skillet.

Step 2

Add coconut oil to the skillet as well as the diced red onion. Caramelize the red onions for about 2 to 3 minutes.

Step 3

Add in the ingredients for the paste and cook for another 2 minutes, then pour in the coconut milk. Cook until smooth.

Step 4

Add veggies and chicken, then cover and cook for 15 to 20 minutes.

Step 5

Garnish end enjoy!