3 Ingredient Panang Curry

Here’s the deal. I love coconut curry, but every time I order it, there is something I don’t like about the restaurant’s take on it, and I always kick myself for not figuring out how to make it at home.

One restaurant puts huge tomato chunks that I have to pick out.

One restaurant leaves whole entire lemongrass stalks that I have to work around.

One restaurant’s soup is really really sour/tangy, and just not my favorite.

So, I finally decided to research and find out what it is about the coconut curry I really like. And this is what I’ve discovered. Thai Curry is Panang Curry is Coconut Curry, though everyone has their own recipe. I narrowed down my favorite components and came up with the EASIEST recipe on the planet, and it took me 5 minutes to have a steaming bowl of low carb coconut/Panang/Thai curry.

Please note: I know this isn’t really a recipe. It’s more of a method, but it was so delicious, and so easy that I had to blog about it.

First.. you must either go to Amazon and buy THIS CURRY PASTE or shop your local Asian market. I researched the best quality curry paste, and Amazon has the best deal. I also am digging that the ingredients have no MSG, no additives, and it is simply just spices.

Red and Yellow curry is different.. You want Panang, guys. They should actually call this Orange curry because that’s exactly what color it becomes when mixed with luscious coconut milk.

You ready for the super complicated method?

Pour 1 can of FULL FAT coconut milk into a pot and turn on medium. I like Sprout’s organic brand as it has no additives. Thai Kitchen is also a good one!
Add 1-2 tablespoons of Panang curry paste. The more you add, the hotter/spicier it will be. I used a whisk to mix it through.
Taste for spice and add more curry paste if you want it spicier.
Add in as much cooked chicken as you want. I used a few chunks from a rotisserie chicken… let that heat through and pour into a mug.

DONE.

Can you get fancy and add veggies and Thai basil and top with chopped peanuts?? Certainly. But I didn’t want to fuss with that. This was about 2 servings and the entire pot had 6 net carbs. And you have to know that full fat coconut milk is one of the healthiest things you can be putting in your body. I’m 41… and I need all the good fat, glow from within help I can get! 😉

Also, a bowl of Panang Curry will run you about $10-$15 out here in good ol’ expensive California. This entire pot of soup, with 2 servings, was about $3 total. If you want it to go farther, you can thin down the coconut milk with water or broth and add lots of bell peppers and broccoli. But alas, I don’t have to worry about that since the only people eating this deliciousness will be me and my daughter. I purposely wanted a “recipe” that was simple and easy to put together.

You can be sure… I will be having a Girl’s Night In very soon, making a big batch of this base, and having everyone bring their favorite cooked veggie to add. I also came up with a Sugar Free Thai Iced tea, so I’m going to have to include that in the menu as well. 😉

Happy Eating, y’all!!

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