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Panang Curry With Chicken Recipe For Whole30

Michael Brown
This is a quick and easy super healthy panang curry recipe I came up with while on the Whole30 plan. Even the kids loved it. Give it a try.
Prep Time 45 mins
Cook Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 5 people


  • Large Wok or Deep Large Frying Pan with lid
  • Measuring Cups
  • Wooden Spoon
  • Bowls
  • 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