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I have had a wonderful experience with the Whole30 diet so far. I am now on day number twelve and feel better than I have in years. I wore a pair of pants to work today that haven’t fit in many months. I am very happy with the program so far.
This is a happy, healthy, healing website so this last week I have decided to start adding healthy recipes to the website. I love to cook, and have many recipes my father left me after he passed away that I would like to share with my readers.
Cooking is something I use to relax and unlike most people, I enjoy grocery shopping as well. It is just a break from my pharmacy life at the hospital. This recipe is one I created a couple of weeks ago for the Whole30 program. This is not a difficult recipe and please feel free to substitute any vegetable that can be stir-fried. I would have added mushrooms but my family doesn’t enjoy them so I left them out.
I have recently begun to use imperfect produce for some of my vegetables. This is a fantastic program that benefits farmers as well as consumers. You simply go on-line and tell them what you want, and they deliver organic produce to your doorstep weekly. The produce may have small blemishes but you save money and support local farmers so I am all for it. This recipe is perfect to utilize seasonal vegetables.
Here are most of the ingredients you will need for this recipe. The bell pepper and spices aren’t shown but you will see them later.
I always like to cut everything up before I start cooking. I also often measure everything out. I do this for two reasons. First, missing ingredients will be discovered BEFORE you start cooking. It will also prevent over-cooking because this step often takes longer than anticipated. The yellow squash, green beans, and zucchini are pictured above.
The pesky elusive green pepper is pictured above before and after chopping.
The tomatoes and chicken breast are the last two ingredients that need to be cut up. If you prefer vegan or vegetarian meals, omit the chicken.
Here are the spices you will need. Cumin, black pepper, turmeric, and salt
Time to Cook
The first cooking step is to heat a large, deep frying pan or wok over medium heat and add the coconut oil. You may use any fat source allowed by Whole30. Brown the chicken until no pink color remains. This usually takes five minutes or so.
While the chicken is browning, prepare your curry by adding it to a small amount of coconut milk and stirring. Do not start with as much paste as shown above unless you like your food super spicy. This was way too hot for the kids and my wife, but mom and I ate it and it was wonderful. I suggest starting with a tablespoon of paste. You can always add more paste later.
Mix the curry and coconut milk mixture well heating over medium heat. Add the tomatoes and cook for another minute.
The final step is to add the vegetables. I usually add the sweet potatoes first and let them cook for about three to four minutes (covered), and then add the rest of the vegetables. The sweet potatoes take a little bit longer to cook. If you prefer your potatoes a little firmer, add all the vegetables at the same time. Stir the mixture well. Turn the heat down to medium-low, cover, and cook for about eight minutes or until the vegetables are tender, stirring every two to three minutes.
Panang Curry With Chicken Recipe For Whole30
- Large Wok or Deep Large Frying Pan with lid
- Measuring Cups
- Wooden Spoon
- Large knife for chopping
- 1 tbsp Coconut Oil or other Whole30 compliant Fat
- 1 lb Chicken Breast (Boneless, Skinless), chopped may use thighs if desired or Omit for Vegan
- 1 tbsp Panang Curry Paste Be Careful! Start with a little and add more to taste. This can be very spicy!
- 1 cup Coconut Milk You can add more if desired. I use 365 Organic Milk.
- 2 cups Yellow Squash, chopped Butternut Squash can be substituted
- 2 cups Zucchini Squash, chopped
- 2 cups Sweet Potatoes, peeled and chopped
- 1 cup Carrots, chopped
- 1 each Bell Pepper, chopped, any color
- 1 each Medium Red Onion, Chopped could use any type of onion here.
- 1 cup Green Beans, cut into 2 inch segments
- 1 each Large Tomato, seeded and cubed
- 1 tbsp Cumin Adjust amount to taste
- 2 tsp Tumeric Adjust amount to taste
- 1 tsp Salt Adjust amount to taste
- 2 tsp Freshly Ground Black pepper Adjust amount to taste, can substitute plain black pepper
- Melt the coconut oil over medium heat, add chicken and cook until brown.
- While chicken is cooking, mix the Panang curry paste into the coconut milk and set aside.
- After chicken is browned, add the curry, coconut milk mixture to the chicken and stir.
- Add the tomato and mix well. Add the cumin, turmeric, salt, and pepper, and stir.
- Add the Sweet Potato first and cook mixture covered for two to three minutes. Add the remaining vegetables, stir well, cover and cook for eight minutes or until vegetables are tender stirring mixture every two to three minutes.
- Serve in bowls