Nut-Free Panang Chicken

Discover the bold and irresistible flavors of Nut-Free Panang Chicken, a dish that delivers all the creamy, aromatic satisfaction of traditional Thai Panang curry without the use of peanuts. Perfect for those with nut allergies or looking for a lighter twist, this vibrant recipe combines tender strips of chicken breast with a rich coconut milk-based sauce infused with authentic Panang curry paste, fish sauce, fragrant lime leaves, and a touch of brown sugar. Bright red and green bell peppers add a burst of color and crunch, while fresh basil and a squeeze of lime bring an uplifting, zesty finish. Ready in just 40 minutes, this easy-to-make, allergy-friendly curry pairs perfectly with steamed rice for a satisfying weeknight dinner or weekend meal that’s packed with flavor.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless skinless chicken breast
• 1 can (14 oz) Coconut milk
• 1 large Red bell pepper
• 1 large Green bell pepper
• 3 tablespoons Panang curry paste
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 2 Lime leaves
• 0.5 cup Basil leaves
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt
• 1 Lime

Directions

Step 1

Begin by slicing the chicken breast into thin strips, about 1/4 inch thick, ensuring they are bite-sized.

Step 2

Deseed and thinly slice the red and green bell peppers into strips.

Step 3

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Step 4

Add the Panang curry paste to the hot oil and sauté for 1-2 minutes until fragrant.

Step 5

Pour the coconut milk into the pan, stirring to combine it with the curry paste. Allow it to come to a gentle simmer.

Step 6

Add the sliced chicken to the skillet, stirring to coat the chicken pieces with the curry coconut mixture.

Step 7

Continue to cook the chicken for 5-7 minutes, ensuring it is fully cooked and no longer pink.

Step 8

Add the red and green bell pepper slices to the skillet, stirring them into the sauce. Cook for another 3-4 minutes until the peppers are just tender.

Step 9

Stir in the fish sauce, brown sugar, lime leaves, and salt, making sure the sugar dissolves completely.

Step 10

Tear the basil leaves and add them to the pan, mixing well to evenly distribute.

Step 11

Squeeze the juice from half of the lime over the curry for a burst of freshness. Adjust seasoning with additional salt or sugar if needed.

Step 12

Serve the nut-free Panang chicken over steamed rice, garnished with additional lime wedges if desired.

Nutrition Facts

Serving size	1354.5 grams (1354.5g)

Amount per serving	% Daily Value*
Calories	1277

Total Fat 45.50g	58%
Saturated Fat 9.20g	46%
Polyunsaturated Fat 16.90g
Cholesterol 344mg	115%
Sodium 5271mg	229%
Total Carbohydrate 84.50g	31%
Dietary Fiber 9.80g	35%
Total Sugars 52.80g
Protein 132.50g	265%

Vitamin D 0IU	0%
Calcium 197mg	15%
Iron 7mg	37%
Potassium 2359mg	50%

*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: 32.1%

Protein: 41.5%

Carbs: 26.5%