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 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.

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!

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 @TheRoastedRoot on Instagram!

Paleo Panang Curry

Course: Main Course

Cuisine: Thai

Keyword: chicken, coconut milk, curry, low-carb, paleo, thai food

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Author: Julia

Quick and easy Thai Panang Curry made paleo.

Print

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

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.