Coconut Milk-Free Panang Curry Chicken

May 14, 2023May 14, 20230 13
Coconut Milk-Free Panang Curry Chicken recipe with a kick of spiciness
in Main

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups light cream
1/4 teaspoon coconut extract , or to taste
1/4 cup Panang-style red curry paste
2 tablespoons chicken broth , or to taste
1 pound skinless , boneless chicken breast halves , cubed
1/2 red bell pepper , chopped
1/2 green bell pepper , chopped
1/2 white onion , chopped
2 tablespoons Asian fish sauce ( nam pla )
1 tablespoon white sugar
2 cloves garlic , minced
1 teaspoon dried basil
1 tablespoon all-purpose flour , or as needed

Nutrision Information

Servings Per Recipe
4
Calories
549
Sugar
6g
Fat
47g
This Coconut Milk-Free Panang Curry Chicken recipe is for those who crave the flavor of Thai curries, but do not want the fat content from coconut milk. The dish is believed to have originated in Malaysia, and is highly popular among Thai and Malaysian communities, loved for its fiery yet flavorsome taste. The dish features tender chunks of chicken in a spicy, creamy, and aromatic sauce that is perfect with a side of steamed rice or roti. This recipe uses fish sauce to add saltiness to the curry instead of the traditional shrimp paste, making it a perfect option for people who do not eat shellfish.

Instructions

1.In a deep pan, heat two cups light cream.
2.Add the chicken broth and one-fourth teaspoon coconut extract, stirring and cooking until the mixture boils.
3.Add the Panang-style red curry paste, sugar, garlic, and dried basil. Stir to combine.
4.Add the chicken cubed into bite pieces. Stir well and cook until it is no longer pink.
5.Add the chopped red and green bell peppers and white onions. Cook for about 2 minutes, until the veggies are soft.
6.Stir in the Asian fish sauce (nam pla) to add some saltiness to the dish.
7.Whisk in some flour to thicken the sauce a bit.
8.Simmer until the chicken is cooked through, and the sauce has thickened.
9.Serve hot with steamed rice.

PROS

Coconut milk-free but as creamy and flavorful as ever, this Chicken Panang Curry is great comfort food that’s healthy, too.
It is rich in protein from chicken, vitamins from veggies, and essential fat from the fish sauce.
The dish is great for people looking to enjoy delicious food that is not too heavy on the stomach.

CONS

This recipe has quite a bit of fat from the light cream, but it’s lower in calories than traditional recipes that use coconut milk.
Additionally, the dish may not be suitable for people who are allergic to shellfish as fish sauce is used to add saltiness to the curry.

HEALTH & BENEFITS

This chicken curry is low in carbs and high in protein, thanks to the chicken, and it also contains no coconut milk, which can be high in calories and fat. The dish is rich in vitamins A, C, and K from the bell peppers and dried basil, and has anti-inflammatory properties from the garlic. The fish sauce also provides lean protein and essential healthy fat.

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