Thai Panang Chicken Curry

Thai Panang Chicken Curry

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Thai Panang Chicken Curry done fast, easy, keto and delicious!

I like to keep my Panang Chicken Curry super easy but without sacrificing any flavour at all. Making a curry, a keto curry recipe is not as hard as you think. Keeping it simple and protein based helps keep the carb count low.

Keto Panang Curry Chicken in a purple bowl

Thai Panang Chicken Curry  Ingredients

I love simple recipes don’t you? All the ingredients in our Thai Panang Chicken Curry are pretty much ingredients you can find in your local supermarket.

  1. Chicken thighs. I use skinless chicken thighs in my curry as I find them are more succulent. You can use chicken breast or even chicken on the bone.
  2. Peanut Butter. I know some keto followers do not consume legumes. Simple omit from the recipe or add any nuts of choice.
  3. Panang Curry Paste. Click the link to get our homemade Panang curry paste recipe. Alternatively you can choose to use a store bought curry paste
  4. Sweetener is totally optional. I choose to use Sukrin Gold sweetener. I find it is not too sweet and actually adds to the sauce flavour.
  5. Coconut Cream. You can use cream or coconut milk. I use coconut cream over coconut milk due to the carb count. If making the Instant Pot Panang Chicken Curry I have added an additional serving of water to avoid getting a burn warning.

Curry in a purple bowl

How to Make Panang Chicken Curry

As we have so many readers using different kitchen appliances to cook, I do try and make a few options for cooking.

Whether you want to make a Thermomix Thai Panang Chicken Curry, and Instant Pot Chicken Curry, or even a Foodie Ninja Thai Penang Chicken Curry I am trying to make every recipe adaptable for you.

Serving the Panang for me is as simple as just pouring it into a bowl. Otherwise serve it with our delicious Stuffed Hemp Naan for our Bread eBook or with Cauliflower Rice. If you need to know how to make cauliflower rice use our link.

panang chicken curry with keto naan

Love Curry as Much as Me?

Maybe these keto curry recipes might also inspire you in the kitchen.

  1. Keto Red Curry Chicken | Chiang Mai style
  2. Keto Massaman Curry Chicken
  3. Easy Keto Curry Beef Vegetable Larb
  4. Simple Ketogenic Red Curry Chicken
  5. Saffron Chicken Korma – A low carb keto recipe

Thai Penang Curry Chicken in a purple bowl

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Keto Panang Curry Chicken

Thai Penang Curry Chicken

When all you want is a delicious Thai Penang Curry Chicken this recipe will be your new go to. So fast, easy and tasty. A firm new favourite of mine. I might just make my personal Penang curry paste a little spicier than you will but hey you can make it as hot or mild as you wish.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Lunch and Dinner
Cuisine: Thai
Keyword: Thai Penang Curry Chicken
Recipe Category: Low Carb
Servings: 4 serves
Calories: 763kcal
Author: Megan

Ingredients

  • 1 tbsp olive oil
  • 700 g chicken thigh fillets cut into bite size cubes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp peanut butter
  • 2 tbsp Panang Curry Paste click link for recipe
  • 2 tbsp sweetener I use Sukrin Gold
  • 400 g coconut cream
  • 2 tsp gluten free fish sauce
  • 1 green onion thinly sliced to serve

Instructions

CONVENTIONAL METHOD

  • Heat oil in a large frypan over moderate heat. Once hot; fry chicken, (work in batches if need be to avoid overfilling pan), until lightly browned.
  • Add cumin and coriander and fry for 1-2 minutes until fragrant. Add remaining ingredients and cook until sauce sauce is thick and chicken is cooked through and tender.
  • Serve with sliced green onion.

THERMOMIX METHOD

  • Place oil, cumin coriander, peanut butter, and Panang Curry Paste into mixing bowl. Cook 5 minutes/steam temp/stir/MC off.
  • Add remaining ingredients and cook 22 minutes/steam temp/reverse/speed 1.
  • Serve with sliced green onion.

INSTANT POT METHOD

  • Set Instant Pot to Sauté on High Heat. Heat oil and fry chicken in batches until lightly browned.
  • Add cumin and coriander and fry for 1-2 minutes until fragrant. Add remaining ingredients. Set Instant Pot to Pressure Cook. Add a quarter of a cup of water and Pressure Cook for 4 minutes.
  • Do a quick release.
  • Serve with sliced green onion.

Notes

  1. Store in an airtight container in the fridge for up to 2 days.
  2. Panang Curry Chicken can be kept frozen for up to 1 month.
  3. Serving Suggestions
    Serve with Cauliflower Rice or Hemp Share Naan (from my eBook Keto Breads)

Nutrition

Serving: 1g | Calories: 763kcal | Carbohydrates: 9g | Protein: 32g | Fat: 69g | Saturated Fat: 39g | Cholesterol: 172mg | Sodium: 140mg | Potassium: 693mg | Fiber: 3g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 4mg | Net Carbs: 6g
Tried this recipe?Mention @meganellam or tag #madcreations!

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This Post Has 3 Comments


  1. 2nd time in a week that we have had this for dinner. So delicious…: thanks for such a tasty recipe that’s quick and easy..

  2. Maybe I’m missing it in the recipe, but what are the crispy looking strand that you put on top of this? Makes it looks fancy and if I serve it to friends I’d love to do the same.

    1. Hey Chris, It is just angel hair dried chilli.

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