Paleo Chicken Panang Curry

Source: paleoaustralia.com
Course: Dinner
Preperation time: 5min
Cooking Time: 40min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 Teaspoon Black Pepper 0 0 0 0 0 0 0 0
2 Tablespoon(s) Fish Sauce 0 0 0 0 0 0 3 3
1 Pound Chicken Breast 35 35 0 0 4 4 187 187
1 Tablespoon Coconut Oil(s) 0 0 0 0 3 3 29 29
11 Medium(s) Garlic Clove 1 1 3 3 0 0 12 12
1/2 Squeeze Lemon Juice 0 0 0 0 0 0 0 0
1 Teaspoon Tamari 0 0 0 0 0 0 1 1
1 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1 cup Bamboo Shoots 1 1 2 2 0 0 10 10
1/2 Teaspoon Lemongrass, Sliced 0 0 0 0 0 0 0 0
1/2 Teaspoon Mature Galangal, Finely Sliced 0 0 0 0 0 0 0 0
3 Dried Spur Chillies 0 0 1 1 0 0 5 5
3 Green Spur Chillies 1 1 3 3 0 0 14 14
2 Handful(s) Snap Peas, Sliced Long 1 1 4 4 0 0 21 21
1 14 Ounce Can Coconut Cream 4 4 7 7 34 34 323 323
1/4 Tablespoon Kaffir Lime Rind, Finely Sliced 0 0 0 0 0 0 0 0
1/2 Teaspoon Coriander Root, Finely Sliced 0 0 0 0 0 0 0 0
1 Medium Zucchini, Julienned 1 1 2 2 0 0 8 8
1 Large Onion, Sliced 4 4 30 30 0 0 128 128
4 Fresh Shallot(s), Thinly Sliced 0 0 2 2 0 0 7 7
1 Medium Carrot(s), Julienned 0 0 1 1 0 0 6 6
Total: Approximate Nutrition Info, Per Serving: 48 54 42 756
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Instructions

Curry Paste Ingredients

3 dried spur chillies, seeded and soaked until tender
1 tsp sea salt
1/2 tsp mature galangal, finely sliced
1/4 tbsp kaffir lime rind, finely sliced
1/2 tsp coriander root, finely sliced
1/2 tsp lemongrass, sliced
5 cloves garlic, sliced
1/4 cup shallot, sliced
1/4 tsp pepper
1 tsp tamari or coconut aminos 
 
Curry Recipe Ingredients
 
1 tbsp coconut oil
6 cloves garlic, sliced thin
1 onion, sliced thin
1 shallot, sliced thin
1 can coconut cream
1 zucchini, julienned
1 carrot, julienned
1 cup bambo shoots 
500g chicken breast, sliced thin
2 handfuls snap peas, sliced long
3 green spur chillies, sliced thin
1-2 tbsp fish sauce
Juice of 1/2 lemon
Rind of lemon for garnish
Handful Thai basil for garnish
Fresh Thai chillies for garnish
 
Instructions 
  1. Heat up large pan to medium heat. Melt coconut oil in pan and sauté garlic, onion and shallot in the oil until fragrant. Add in paste and heat up thoroughly. Add in coconut cream and mix well.
  2. Add in carrots. Let simmer slowly for 5-10 minutes.
  3. Add in chicken, mix and let simmer slowly for 5-10 minutes.
  4. Mix in bamboo shoots, zucchini, snap peas and green spur chillies. Let simmer for a few minutes and check flavour. Add in fish sauce until the taste (saltiness) is right. Squeeze in lemon juice.
  5. Serve immediately. Garnish with lemon rind, Thai basil leaves and fresh Thai chillies. 
Visit paleoaustralia.com for the full instructions.

Notes


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