Keto Panang Curry Chicken
When all you want is a delicious Thai Panang Curry Chicken this recipe will be your new go to. So fast, easy and tasty. A firm new favourite of mine.
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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 Panang Curry Chicken

When all you want is a delicious Thai Panang Curry Chicken this recipe will be your new go to. So fast, easy and tasty. A firm new favourite of mine.
4.95 from 20 votes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Lunch and Dinner
Cuisine: Thai
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 499kcal
Author: Megan Ellam
Servings: 4 serves
Tap or hover over number to scale ingredients
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Equipment

  • Instant Pot ®

Ingredients

  • 1 tbsp olive oil
  • 600 g chicken thigh fillets cut into bite size cubes
  • 1 tbsp peanut butter optional
  • 2 tbsp Panang Curry Paste click link for recipe
  • 2 tbsp sweetener I use Sukrin Gold
  • 250 g coconut milk
  • 2 tsp gluten free fish sauce
  • 1 green onion thinly sliced to serve
Metric - US Customary

Instructions

CONVENTIONAL METHOD

  • Heat the oil in a large pan over moderate heat. Once hot; fry chicken, (work in batches if need be, to avoid overfilling pan), until lightly browned.
  • Add remaining ingredients and cook until sauce has thickened and chicken is cooked through. Serve with sliced green onion and cauliflower rice.

THERMAL METHOD

  • Place oil, peanut butter, and Panang Curry Paste into the mixer; cook 4 min/100°C/stir/MC off.
  • Add the remaining ingredients and cook 20 min/100°C/reverse/speed 1. Serve with sliced green onion and cauliflower rice.

INSTANT POT® METHOD

  • Set Instant Pot to Sauté High Heat. Heat the oil and fry the chicken in batches until lightly browned.
  • Add the remaining ingredients. Set Instant Pot to Pressure Cook. Add a quarter of a cup of water and Pressure Cook for 4 minutes/quick release. Serve with sliced green onion and cauliflower rice.

Notes

The chicken thigh fillets can be substituted with breast fillets or chicken bone-in if preferred. Check that the chicken is cooked with a meat thermometer.
To make the chicken panang vegetarian, swap the chicken and fish sauce for your favourite plant-based meat or vegetables, e.g. cauliflower.
Serve with cauliflower rice, steamed vegetables or low carb bread rolls.
This dish is best served on the day. It can be stored in the fridge for up to 2-3 days, or frozen in an airtight container. Defrost overnight in the fridge, and gently reheat to avoid splitting the sauce.
This panang curry paste recipe yields approximately 4 servings. The actual number of servings will depend on your preferred portion sizes. 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4. The result will be the weight of one serving.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. 
All recipes have been tested using all of the cooking methods included by various recipe testers. This recipe is prepared exclusively by Megan Ellam @Mad Creations™️. If you are seeing this recipe on another website it is in breach of my copyright and not authorised. You can contact me to report it. No images or content are to be used without my consent.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes

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Nutrition

Serving: 1g | Calories: 499kcal | Carbohydrates: 3g | Protein: 26g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 360mg | Potassium: 481mg | Fiber: 1g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 3mg | Magnesium: 68mg | Net Carbs: 2g
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16 Comments

  1. 5 stars
    This is such a tasty and quick recipe. Moved the serving slide for just my husband and I (2 serves) and had all the ingredients on hand! didn’t use the chillies. Served with steamed vegetables. Just delicious AND satisfying. Thank you Megan.

    Reply

  3. Hi, I would love to know a substitute for the peanuts if there is one as I have a nut allergy.
    Thank you

    Reply

    1. Hi Jen, with the paste just leave the nugts out completely. In the actual curry add some tahini in place of the peanut butter and the dish will be fabulous.

      Reply

    1. That is so great Kylie. Thanks for the review and I am so happy you and the family loved the curry.

      Reply

  7. 5 stars
    This was so easy and a real winner with my super fussy family, will be on regular rotation, especially as the curry paste makes enough to freeze for another day

    Reply

  8. 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.

    Reply

  9. 5 stars
    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..

    Reply

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