Panang Chicken Curry is a classic Thai dish made with flavors of lemongrass, chilies and garlic simmered in coconut milk. This low carb version made with hearts of palm noodles to cut the calories for a healthier recipe
Do you love Thai Food? Cause I do!!
I just can’t get enough Thai Food in my life so when I found these hearts of palm noodles I knew I needed to make some Panang Chicken Curry. It’s a recipe that requires minimal prep and is easy to prepare. Simply brown off the boneless skinless chicken thighs along with veggies and finish it off with a quick coconut curry sauce.
There are plenty of curry recipes out there so before anybody breaks my, well you know…this is just my interpretation created to my taste. All the flavors are there and it’s sure to please so trust me on this one, it’s tasty. In the past I’ve made Thai Egg Roll Bowls as well as Spicy Thai noodles using Miracle Noodles.
What Kind of Meat can I use to make Panang Curry?
Because Panang Curry is packed with big robust flavors it really goes great with a variety of different meats. Beef and chicken are commonly used however shrimp or fish are also tasty options. There are also plenty of vegetarian recipes using tofu. I chose to use chicken thighs for this recipe because I prefer the flavor and texture but thinly sliced chicken breast works as well.
To add some extra flavor I added Chicken Bone Broth Powder from Lonolife. I use it for all sorts of soups and sauces to fortify the poultry punch in a dish. It’s also great for sipping hot on a cold day along with a pinch of Himalayan salt and a tablespoon of Ghee. If you don’t have any chicken bone broth you can substitute a cube of chicken bouillon.
What’s in Panang Curry Paste?
Panang Curry Paste contains Dried chilies, garlic, shallots, lemongrass, kaffir lime peel, white beans pepper, cilantro root and shrimp paste along with other ingredients. They are then pounded into a paste and though you could make your own it is much more cost effective to buy it already prepared. Panang Chicken Curry is traditionally made in Thailand and Laos. Panang is milder in spice than red or green Chile paste. It uses less chiles and more aromatics giving it a greater depth of flavor without a huge amount of heat.
What Do Hearts of Palm Noodles Taste like And how do I prepare them?
Hearts of Palm Noodles are gaining popularity among the low carb community as well as many other dietary disciplines. It’s not only low in carbs but also has zero fat and only 20 calories per serving. It’s texture is firm but tender, similar to zucchini noodles. They come packed in a brine solution that some find unpleasant. I just give them a quick rinse and then pat them dry before cooking. I’ve seen some people will actually soak them in milk or cream for a few hours.
If you’re sautéing the hearts of palm noodles in a saw I don’t think you’ll notice much of the brine. However if you were to just eat them plan it would be much more potent. My Cold Sesame Noodle Recipe using hearts of palm noodles marinated in a spicy Thai peanut sauce. It completely disguises any odd flavor. All that being said I have been enjoying all sorts of recipes using these noodles.
I find them to be my favorite among low carb noodle options.
More Keto Thai Inspiration
- Low Carb Thai Chicken Pizza
- Keto Drunken Noodles
- Keto Spicy Thai Noodles
- Low Carb Thai Egg Roll Bowl
- Keto Thai Veggie Salad
- 1 lb Boneless Skinless Chicken Thighs
- 1 Can Hearts of Palm Noodles 14 oz. Can
- 1 Lime Juice and Zest
- ½ cup Coconut Milk
- ½ cup Bell Pepper
- 1 Sliced Jalapeno
- ½ cup Sliced Tomato Strips Seeds and Membrane Removed
- ½ cup Yellow Onion
- ½ cup Sliced Mushrooms
- 2 tbsp Panang Curry Paste
- 1 tbsp Avacado Oil
- 1 scoop Chicken Bone Broth Powder
- 1 tbsp Minced Garlic
- 2 tbsp Chopped Peanuts Optional
- 2 tbsp Chopped Cilantro or Parsley (optional)
- Cut Chicken thighs into one inch cubes and then brown off in a wok or cast iron pan.
- While chicken is cooking slice and chop your veggies. once the chicken is almost cooked add onions, jalapenos and peppers to the pan and continue to saute. after about two minutes add mushrooms and contine cooking.
- Add curry paste, minced garlic and bone broth powder to the pan and stir for about one minute then add coconut milk. Add hearts of palm noodles and continue to simmer until sauce begins to thicken.
- once sauce has thickened add sliced tomatoes and chopped cilantro. top the curry with chopped peanuts and extra sliced jalapenos as garnish.
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