Paleo Panang Curry

Name: Paleo Panang Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 2 15- ounce cans full-fat coconut milk; 1/2 yellow onion; 1 red bell pepper; 1 Tbsp coconut oil; 1.5 lbs boneless skinless chicken breasts; 4 Tbsp Panang curry paste; 2 Tbsp unsweetened almond butter; 2 Tbsp fish sauce; sea salt

User Reviews

4.0

6 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
525 kcal
Course
Main Course
Cuisine
Thai

Paleo Panang Curry

Tyler Espinosa

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Quick and easy Thai Panang Curry made paleo.

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Ingredients

Servings

2 15- ounce cans full-fat coconut milk divided
1/2 yellow onion finely chopped
1 red bell pepper chopped
1 Tbsp coconut oil
1.5 lbs boneless skinless chicken breasts chopped
4 Tbsp Panang curry paste
2 Tbsp unsweetened almond butter
2 Tbsp fish sauce
sea salt to taste

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Instructions

Open a can of full-fat coconut milk and pour a small amount (about ¼ 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.
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.
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.
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.
Serve panang curry with your choice of rice, cauliflower rice, zucchini noodles, quinoa, etc.