Healthy Panang Chicken Curry

Sorry kids, not all Thai food is good for you. In fact, most of the favorites aren’t good for you. Sadly one of my personal favorites, Panang curry, is one of those on the naughty list. So, rather than crying silently to myself as I eat another plain boring chicken breast, I decided to comfort food hack this delicious dish! Eating healthfully should be delicious – and it IS! Enjoy! xo ~J

Panang Curry with Chicken
Serves 4
A delicious healthy version of Panang Curry. With reduced fat and sugar, this dish is sure to please both the tastebuds and the waistline!
Write a review
  1. 1 jar red curry paste
  2. 4 large cloves garlic
  3. 2 14oz cans of light coconut milk
  4. 5-6 skinless chicken breasts (cubed)
  5. 2 red peppers (cubed)
  6. 1 green pepper (cubed)
  7. 1 large zucchini (cubed large)
  8. 1 tbsp sugar
  9. 2 tbsp fish sauce, or to taste
  10. 6 kaffir lime leaves, torn
  11. 1 tbsp sriracha, or to taste
  12. 2 tbsp PB2 (or 4 tbsp natural peanut butter)
  13. 1/4 cup fresh Thai basil leaves (for garnish)
  1. In a large non-stick skillet, fry the curry paste and garlic over medium heat until fragrant.
  2. Stir the coconut milk into the curry paste and bring to a boil.
  3. Add the chicken; cook and stir until the chicken is nearly cooked through.
  4. Add your desired veggies.
  5. Add the sugar, fish sauce, torn lime leaves, PB2, and sriracha into the mixture; simmer together for 5 minutes.
  6. Taste and adjust the saltiness by adding more fish sauce or sriracha if necessary.
  7. Plate over riced cauliflower, quinoa, or brown rice and garnish with Thai basil leaves.
  1. Due to the lower fat content, this dish will be less thick than it's traditional high fat counterpart. If you would like a thicker curry, try adding in a little cornstarch until desired thickness is reached.