Saved by the Kale

Healthy living is Happy living

Navigation
  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Entrees
    • Desserts
    • Gluten Free
    • Juices
    • Side Dish
    • Smoothies
    • Snacks
  • Minimalism
  • About
    • About Jen
    • About Jim
  • Jen’s Favorites
  • Mindful Intentions
  • Contact

Panang Chicken Curry

January 11, 2017

panang chicken curry

I love Thai food, it’s full of flavor and never boring. I’ve never had a Thai dish that I didn’t like. Over the last couple of years I have realized the importance of knowing the ingredients that goes into my food.

When it comes to sauces and oils at restaurants it can be a crapshoot. It is amazing where they can slip in soy, gluten, dairy, and sugar in places you wouldn’t even think to look. Because of this we cook the majority of our food at home. This year we decided we wanted to learn to make curry. We did some research and decided to purchase this curry paste (affiliate link). I carefully checked the ingredients and knew what they all were. It didn’t have any of the things that I try to stay away from. We purchased it and a few days later we were on our way to having delicious Panang Curry.

We chose to make it with chicken but you could use any kind of protein you like. Beef, Shrimp, or even just vegetables would be great! This is completely customizable you could add any vegetables you like. We chose to use onions, snow peas, carrots, squash, and broccoli. 

Panang Chicken Curry
2017-01-10 21:37:07
A sweet and spicy dish that is gluten free, soy free and dairy free.
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 TBSP Panang Curry Paste (We use Mae Ploy Thai Panang Curry Paste - 14 oz jar)
  2. 2 1/2 C Coconut Milk
  3. 1/3 C Water
  4. 1 C Onion (sliced)
  5. 1 C Broccoli
  6. 1/2 C Snow Peas
  7. 1 Yellow Squash (sliced in chunks)
  8. 1 TBSP Coconut Sugar
  9. 2 TSP Salt
  10. 2 TBSP Coconut Oil
  11. 1 LB Chicken Breast (cut into chunks)
Instructions
  1. Using coconut oil as needed, work in batches to stir-fry the chicken and vegetables in a wok. Remove from wok when finished.
  2. Use 1 tsp of coconut oil to stir-fry the curry paste.
  3. Then add coconut milk and water to the paste and bring to a boil while stirring to incorporate the paste.
  4. Add the chicken and vegetables back to the wok.
  5. Stir together well and let it cook together for 2 minutes and then you are done!
  6. Serve over rice.
Notes
  1. This can get pretty spicy, so feel free to add extra coconut milk or water to tone down the heat a bit. Conversely, add a little more curry paste if you want more heat.
By Jen @ SavedbytheKale
Saved by the Kale http://savedbythekale.com/

Filed Under: Entrees, Gluten Free Tagged With: curry, dairy free, gluten free, panang chicken curry, soy free, thai food

« What I Want My Life To Look Like In 2017
Coffee Without All The Junk »

Hi there!

Hi guys, it's Jen!

I love good food and simple living! Keep Reading…

Search Saved by the Kale

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Follow on Bloglovin

Tasty Food Photography eBook

Features

Infinity Jars

Healthier Alternatives to Store Bought Spice Blends

Cast Iron Pan Pizza Recipe

Homemade Buffalo Chicken Pan Pizza

Chocolate Pumpkin Bread Recipe

Chocolate Chocolate Chip Pumpkin Bread

Copyright © 2025 · Foodie Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress