Keto Panang Curry is bursting with rich and creamy flavor from the red curry paste and coconut milk. Made hearty with the chicken, veggies and fresh basil its sure to become your favorite Thai comfort food easy enough to serve up in a hurry! If Panang Curry is your favorite Thai dish, like me. Then look no further, this “Easy” Keto version is just what you need in your life!
Missing Panang Curry due to the added sugar and carb heavy rice, I knew I had to ketofy it….Yeah that’s a real word, at least in my vocabulary!
I told you this dish is easy, and not only does it get to the table with minimal effort, it uses ingredients you can find at your local supermarket. I went from store to store looking for Panang Curry Paste without any luck. While I could have made my way to a specialty store I prefer to get everything in one stop! Honestly I was too impatient to wait for an online delivery but you can get it here. This version is made with Red Curry Paste (easy to find) and a couple of added ingredients (peanut butter and Lime Peel, and chili paste) to capture the Panang Curry flavors. Panang Curry is just as great leftover – meal prep anyone!
How to make Keto Panang Curry…
In a large skillet or pot, heat your oil. I use olive oil but you could use Coconut oil as well. Add diced onion and saute for about 2 minutes. Next add your Bell Pepper, garlic and ginger, saute for 2 minutes more.
Add red curry paste and peanut butter and saute for 1 minute, followed by your coconut milk (I use this brand) stirring well while bringing to a simmer. While your sauce is simmering, slice your chicken breast, I cut at a 45 degree angle to make wide thin slices, however you can dice it up into small pieces or any way you like. Add the chicken to the sauce and cook until no longer pink.
Once the chicken is cooked, it won’t take long if you sliced your chicken thin, add your brown sugar substitute (I use this one), fish sauce, basil and both zest and juice of a lime.
Finally I start to season and taste, season and taste again! Panang Curry generally has some heat involved but this is where you can be creative and make your panang curry as mild or as spicy as you like. Of course Salt and Pepper should be added, but spice can be added in the form of chili paste, cayenne pepper or even sriracha sauce. I personally use Chili paste because I always have it on hand, (this brand) about 3 tbsps and a dash of cayenne pepper.
Serve over Cauliflower Rice. You can buy cauliflower rice at any grocery store pre-riced and steam in the bag for a quick and easy finish!
Tips and Tricks…
If you have Panang Curry Paste, I would reduce the amount of Peanut butter used by 1 tablespoon and omit the lime zest. Also be sure to taste prior to adding any additional chili/spice as Panang Curry Paste has more heat than Red Curry Paste.
Pre-Riced Cauliflower works great to serve your Panang Curry over. You seriously won’t even miss the rice, as this takes on the flavors of the sauce. Microwave your cauliflower rice right in the bag!
Looking for a Thai Appetizer to go along with this? My recipe for Keto Chicken Satay is super delicious and includes the peanut sauce in the recipe! Find the recipe here!
Is Coconut Milk Keto?
Is Coconut Milk Keto? Yes, Coconut Milk can be part of a Keto Diet. Coconut’s are high fat and low carb, thanks to compounds called MCTs (medium chain triglycerides). So Coconut milk is a great option for a keto way of eating and adds great flavor to many dishes! My favorite brand is here.
Keto Panang Curry is Keto, Low Carb, Paleo, Grain Free and Gluten Free! It’s a great dish, sure to please everyone! Enjoy!
Keto Panang Curry
Equipment
- Large Pot or Skillet
Ingredients
- 1 tbsp Oil I used olive oil, you could use coconut oil as well
- 3 tbsp Red Curry Paste
- 2 tbsp Peanut Butter
- 2 lbs Chicken Breast
- 1 Onion
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- 1.5 tsp Ground Ginger
- 5 cloves Garlic
- 2 14 oz Cans Coconut Milk (Full Fat, Thai)
- 2 tbsp Brown Sugar Substitute
- 1 tbsp Fish Sauce
- 1 Lime – Zest
- 1 Lime – Juice
- 1 cup Loosely packed Basil Leaves Thai Basil preferred
- 3 tbsp Chili Sauce See Notes
- dash Cayenne Pepper See Notes
- Salt and Pepper to taste
- 2 bags Riced Cauliflower
Instructions
- In a large skillet or pot, heat your oil.
- Add diced onion and saute for about 2 minutes.
- Add your Bell Pepper, Garlic and ginger, saute for 2 minutes more.
- Add red curry paste and peanut butter and saute for 1 minute, followed by your coconut milk. Stir while bringing to a simmer.
- Slice your Chicken Breast (I slice thin at 45 degree angle). Add Chicken to the sauce and cook until no longer pink.
- Once chicken is cooked add your brown sugar substitute, fish sauce, basil and both zest and juice of a lime.
- Season, while tasting. Panang Curry generally has some heat involved but this is where you can be creative and make your panang curry as mild or as spicy as you like. Of course Salt and Pepper should be added, but spice can be added in the form of chili paste, cayenne pepper or even sriracha sauce. I personally use Chili paste because I always have it on hand, about 3 tbsps and a dash of cayenne pepper.
- Serve over Cauliflower Rice. You can buy cauliflower rice at any grocery store pre-riced and steam in the bag for a quick and easy finish!