Nut-Free Chicken Panang Curry

Elevate your weeknight dinner with this Nut-Free Chicken Panang Curry, a creamy and aromatic Thai-inspired dish that's perfect for those with nut allergies. Tender chicken breast is simmered in a rich coconut milk-based sauce infused with the vibrant flavors of Panang curry paste, fresh ginger, garlic, and lime leaves. This recipe swaps out traditional peanuts for a nut-free version, while still delivering the familiar sweet and savory balance. Crisp red bell peppers, earthy bamboo shoots, and fragrant Thai basil create a delightful medley of textures and flavors. With just 20 minutes of prep time and 25 minutes to cook, this one-pan dish is both quick and convenient. Serve it piping hot with fluffy jasmine rice for a wholesome and satisfying meal that’s sure to please.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 2 tablespoons coconut oil
• 2 medium shallots
• 3 large garlic cloves
• 1 inch piece fresh ginger
• 1 large red bell pepper
• 400 milliliters coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 3 pieces lime leaves
• 2 tablespoons Panang curry paste
• 200 grams bamboo shoots
• 15 pieces Thai basil leaves
• 1 medium lime
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

Begin by slicing the chicken breast into thin strips.

Step 2

Heat the coconut oil in a large pan over medium heat.

Step 3

Finely slice the shallots, mince the garlic, and grate the ginger. Add them to the pan and sauté until fragrant.

Step 4

Slice the red bell pepper into thin strips and add to the pan, cooking for an additional 3 minutes.

Step 5

Stir in the Panang curry paste and cook for 1 minute until the paste is fragrant and well-distributed.

Step 6

Pour in the coconut milk, stirring continuously to combine the paste and milk evenly.

Step 7

Add the fish sauce, brown sugar, and lime leaves, stirring until well mixed.

Step 8

Add the sliced chicken to the pan, stirring to coat it in the sauce. Cook for 10-12 minutes or until the chicken is cooked through.

Step 9

Stir in the bamboo shoots and Thai basil leaves, cooking for another 2 minutes.

Step 10

Season with salt and pepper. Squeeze the juice from the lime over the curry, giving a final stir.

Step 11

Serve hot with a side of steamed jasmine rice or your choice of accompaniments.

Nutrition Facts

Serving size	1537.2 grams (1537.2g)

Amount per serving	% Daily Value*
Calories	1467

Total Fat 55.10g	71%
Saturated Fat 30.00g	150%
Polyunsaturated Fat 4.80g
Cholesterol 434mg	145%
Sodium 6250mg	272%
Total Carbohydrate 100.00g	36%
Dietary Fiber 12.70g	45%
Total Sugars 57.50g
Protein 151.90g	304%

Vitamin D 0IU	0%
Calcium 255mg	20%
Iron 7mg	39%
Potassium 2949mg	63%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 40.4%

Carbs: 26.6%