Quick and easy paleo panang curry makes for a flavorful, delicious clean meal. This better-than-takeout recipe is a real crowd-pleaser.
When pressed to divulge my favorite food, Thai food is always high at the top of the list. I could easily eat it multiple times every week without tiring of it.
It is also one of my favorite foods to make at home, as it requires various spices and ingredients I wouldn’t ordinarily cook with. An added bonus is it makes my home smell divine.
My 30-Minute Chicken Green Curry, Nightshade-Free AIP Curry, Chicken Massaman Curry, and 30-Minute Thai Green Curry with Avocado are among my favorites to make at home.
A few weeks ago, I gathered up my crew of lady friends and had them over for an evening of Thai food.
I decided to try my hand at pangang curry for the first time and was blown away by how easy it was to make and how deliciously it turned out.
The way I make this Paleo Panang Curry is so quick, simple, and flavorful, you’d be shocked it doesn’t come from an authentic Thai restaurant.
Traditional Panang Curry includes roasted peanuts and/or peanut butter in the sauce, which is one of the reasons it’s so intensely rich and mouth-wateringly delicious.
For this recipe, I use a peanut-free panang curry paste and replace the peanut butter with creamy unsweetened almond butter.
You still get that silky-smooth sauce, creamy mouthfeel and richness. Those who have a sensitivity or allergy to peanuts can still enjoy a good panang using this method.
How to Make Paleo Panang Curry:
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 sauté until very fragrant and softened, about 5 to 8 minutes. Add the bell pepper and sauté 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 sautéing 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.
Recipe Adaptations:
- Replace chicken with shrimp, salmon, pork, or beef.
- Add any vegetables you’d like – I recommend zucchini, broccoli, and/or carrots.
- If you can’t find panang curry paste and don’t want to buy it online, replace it with red curry paste or green curry paste.
Share with your loved ones for a tasty Thai night in, and enjoy!
More Healthy Curry Recipes:
- One-Skillet Ground Turkey Thai Curry with Rice
- Vegan Pumpkin Curry
- 30-Minute Chicken Green Curry
- Nightshade-Free AIP Curry
- Chicken Massaman Curry
- Green Curry Thai Noodle Soup
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Paleo Panang Curry, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Panang Curry
Quick and easy Thai Panang Curry made paleo.
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
- 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.
Nutrition Information
Yield 4 Serving Size 1 servingAmount Per Serving Calories 525Total Fat 37gUnsaturated Fat 0gCarbohydrates 10gSugar 4gProtein 39g
Denise Spivey
Saturday 1st of June 2019
Just made this and loved it. I used different veggies because that's what I had on hand and the recipe was very forgiving. Also added ginger. Yum. Would definitely make again.
Noelle Tirapelli
Friday 31st of May 2019
I am wondering how spicy is panang curry paste?
Julia
Friday 31st of May 2019
Hi Noelle! The kind I bought (linked in the post) is very spicy. I haven't tried other brands yet, so if you go with a different one, be sure to read the reviews first. For this paste, you can add more coconut milk or simply use less paste if you want to keep it mild. Happy cooking! xo