About this Whole30 Panang Curry Chicken

This Panang curry adapts traditional ingredients into a Whole30-friendly format without sacrificing flavor. A simple mixture of red curry paste and almond butter provides the characteristic nuttiness and depth; ground coriander and cumin add warmth and complexity. Full-fat unsweetened coconut milk makes the sauce luxuriously creamy while fish sauce brings essential umami. Finely sliced chicken thighs remain juicy and tender when simmered briefly in the sauce, and quick-cooked vegetables keep their texture and color.

Ingredients

• 3 tbsp red curry paste
• 3 tbsp almond butter
• 1/2 tsp ground coriander
• 1/4 tsp ground cumin
• 2 tbsp avocado oil
• 1 large shallot, diced small
• 1 red bell pepper, seeds and core removed, sliced thin
• 2 cups broccoli florets
• 1 can full-fat unsweetened coconut milk
• 1.5 lbs boneless, skinless chicken thighs, sliced into bite-sized pieces
• 2 tsp fish sauce
• 1.5 cups sliced shiitake mushrooms
• 4 cups roasted spaghetti squash (about 1 large squash) or 4 cups spiralized zucchini
• Thai basil and cilantro, for serving
• 1 lime, cut into wedges, for serving

Instructions

1. In a small bowl, whisk together the red curry paste, almond butter, ground coriander, and ground cumin until smooth. Set aside.
2. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the diced shallot and sauté for 2–3 minutes until softened and translucent.
3. Add the Panang curry mixture to the pan and sauté for about 2 minutes more, stirring constantly, until fragrant.
4. Pour in the full-fat coconut milk and the fish sauce, whisking until the sauce is well combined and smooth.
5. Season the sliced chicken with salt and pepper to taste. Add the chicken, red bell pepper, and broccoli to the skillet, stirring to coat with the sauce.
6. Cover and let simmer over medium-low heat, stirring occasionally, until the chicken is cooked through and the bell peppers are tender, about 5–7 minutes.
7. Uncover, stir in the sliced shiitake mushrooms, and simmer an additional 2 minutes to soften the mushrooms and meld flavors.
8. Divide the roasted spaghetti squash or zoodles into four bowls. Ladle the curry over the “noodles” and toss gently to combine so each bite is coated in sauce. Garnish with Thai basil and cilantro, and serve with lime wedges on the side.

Tips, Variations, and Serving Suggestions

Storage and reheating: Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid separating the coconut milk; add a splash of water or additional coconut milk if the sauce thickens too much.

Vegetable swaps: Use green beans, snap peas, cauliflower florets, or baby bok choy in place of (or in addition to) the broccoli and bell pepper. Swap shiitake mushrooms for cremini or oyster mushrooms if preferred.

Noodle options: Roasted spaghetti squash provides a slightly sweet, textured base that soaks up sauce. For a lighter option, spiralized zucchini (zoodles) works well—add them just before serving and toss with hot curry to warm without overcooking. For non-Whole30 diners, rice or rice noodles are a classic pairing.

Protein alternatives: If you prefer leaner meat, boneless skinless chicken breasts can be used; reduce simmer time slightly to avoid drying. Shrimp also makes a fast and delicious substitute—add near the end of cooking and simmer until just opaque.

Adjusting spice and richness: If the curry tastes too spicy, stir in an extra tablespoon of almond butter or a splash more coconut milk to mellow heat. If you’d like more heat, add a pinch of crushed red pepper or a few slices of fresh Thai chili.

Additional Info

Prep time: 15 mins • Cook time: 20 mins • Total: 35 mins • Servings: 4

Author: Alex Snodgrass

Nutrition information is approximate and automatically calculated when used by recipe tools; use as a guideline only.

Like this recipe?

If you try this Whole30 Panang Curry Chicken + Noodle Bowl, leave a comment and share how you customized it. Small swaps like different vegetables or proteins make this recipe versatile and easy to adapt to your weeknight routine.