Thai Panang Curry Chicken

4.95 from 20 votes!

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.

Prep Time10

Cook Time15

Total Time25

Course: Lunch and Dinner

Cuisine: Thai

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: serves

Calories: 499kcal

Author: Megan Ellam

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.

Nutrition