Chicken Panang Curry with Cauliflower Rice

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This rich and creamy Panang curry is served with chicken, broccoli and red peppers for a well-rounded and very flavorful meal. Panang is a mildly spicy Thai curry, similar to red curry but a little richer and a little less spicy. It is a very versatile curry that can be served with beef, pork, shrimp or chicken. It doesn’t take very long to make and is packed with strong flavors, a winning combination in the kitchen.


  • 1 1/2 lbs. boneless skinless chicken breast, cut into 1-inch pieces
  • 1 14.5-oz. can coconut milk
  • 2 tbsp Panang curry paste
  • 1 tbsp coconut oil
  • 5 leaves Thai basil
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 head broccoli, cut into florets
  • 1 tsp fish sauce
  • 4 cups cooked cauliflower rice


Melt the coconut oil in a large pan over medium heat.Add the curry paste and sauté for 2 minutes until aromatic. Add half of the coconut milk and stir, cooking for another 3 minutes. Add the remaining coconut milk, onion, and Thai basil. Bring to a boil and then reduce the heat to simmer for 5 minutes. Add the chicken, bell pepper, broccoli, and fish sauce. Simmer for 6-8 minutes until the chicken is cooked through, stirring often. Serve warm over cauliflower rice.

Serves: 4