Paleo Panang Curry

Dinner
Written By Maddie Ginder Scannapieco

PALEO PANANG CURRY

An absolute crowd-pleasing and healthy dinner! I love to make this 2-3 batches at a time so we can make the deliciousness last!

This recipe targets:

Dairy-Free | Paleo | Gluten-Free

This is a go-to recipe in our house for a healthy and balanced weeknight dinner. I love to make extra so we can pour our leftovers onto veggies, spaghetti squash, cauliflower rice, etc. The options are endless and all of them are SO good!

Ingredient list

  • 3 tablespoons of Red or Panang Curry Paste

  • 3 tablespoons of Creamy Almond Butter

  • 1/4 teaspoon of Cumin

  • 2 tablespoons of Avocado Oil

  • 1 can of Coconut Milk (full fat to make it creamier, or you can use lite, too!)

  • 2-3 teaspoons of fish sauce

  • 1 thinly sliced red bell pepper

  • 1 cup broccoli florets

  • 1 cup sliced shiitake mushrooms

  • Optional: 1 tablespoon of Coconut Aminos

  • Pinch of sea salt

  • PROTEIN: 1.5 lbs of boneless skinless chicken thighs, sliced into bite sized pieces. OR you can use Wild Shrimp, OR tofu, etc.

Dietary benefits

  • Gluten-free

  • Dairy-free

  • Paleo

SERVE OVER

  • Roasted Spaghetti Squash

  • Zucchini Noodles

  • Sauteed Cauliflower Rice

  • Anything else your heart desires!

garnish

  • Basil

  • Cilantro

  • Lime

  • Hot sauce

Steps

Step 1

Mix your curry paste, almond butter, and cumin in a small bowl. After that is mixed, heat up 2 tablespoons of oil in a large skillet/wok on medium heat! Once the oil is heated, add in your curry mixture and saute for a minute or two.

Step 2

Next, pour in the coconut milk, fish sauce, coconut aminos, and sea salt, and whisk this up until well incorporated. Season your protein of choice with salt and pepper, and add it in to the mixture.

Step 3

After adding the protein first into the coconut mixture, it’s time to add the veggies! Then, let it simmer and cover the pan until the protein is cooked through and the veggies are tender. Depending on the protein option you choose, this will take about 5-7 minutes. You’ll want to stir occasionally during that time as well. The shrimp and tofu might need less time as to not overcook it!

Step 4

Ladel your curry mixture over bowls that you have prepared with spaghetti squash, cauliflower rice, or zucchini noodles.

Now, it’s time to garnish!! I love to use basil and cilantro, and then I squeeze lime into it as well. If you want yours spicier, be sure to drizzle your favorite hot sauce!

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Maddie Ginder Scannapieco
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