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4.0 from 6 votes

Paleo Panang Curry

Quick and easy Thai Panang Curry made paleo.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve panang curry with your choice of rice, cauliflower rice, zucchini noodles, quinoa, etc.

Nutrition Information

Serving 1serving Calories 525kcal (26%) Carbohydrates 10g (3%) Protein 39g (78%) Fat 37g (57%) Sugar 4g (8%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 525

% Daily Value*

Serving 1serving
Calories 525kcal 26%
Carbohydrates 10g 3%
Protein 39g 78%
Fat 37g 57%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.