Main courses
Panang chicken curry with cauliflower rice
The hotness of the curry paste varies. Add the paste gradually and check the carbohydrate content of the product.
Servings in this printout: 4
Ingredients
- 600 g skinless chicken thigh meat
- 400 g full fat coconut milk
- 30 g Mae Ploy Panang curry paste
- 150 g green beanshalved
- 30 g unsalted peanutscrushed
- 2 g makrut lime leaves, thinly sliced
- 15 g Squid Brand fish sauce
- 4 g Foodin erythritol
- 20 g Thai basil
- 500 g cauliflower riceas a side dish
Method
- Cut the chicken into bite-sized pieces and halve the beans.
- Fry the curry paste in a pot on low heat for a minute.
- Add the coconut milk gradually and mix. Add the chicken and simmer for about 12 minutes.
- Add the beans and continue cooking for about 6 minutes until the chicken is fully cooked.
- Season with fish sauce and erythritol. Add peanuts and kaffir lime leaves.
- Stir in the basil just before serving. Serve with heated cauliflower rice.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 8.79 g
- Total carbohydrates (incl. fibre and polyols)
- 14.91 g
- Protein
- 36.09 g
- Fat
- 23.57 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- full fat coconut milk · A suitable GI value was unavailable for this ingredient.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · ≈ 1.89 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
The figure covers the calculated GL portion. Omitted carbohydrate may increase total GL. Label values are nominal.
GI-unmatched available carbohydrate omitted, up to 2 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
Value used in the model
Original recipe amounts and preparation
- 600 g · skinless chicken thigh meat
- 400 g · full fat coconut milk
- 30 g · Mae Ploy Panang curry paste
- 150 g · green beans
- 30 g · unsalted peanuts
- 2 g · makrut lime leaves, thinly sliced
- 15 g · Squid Brand fish sauce
- 4 g · Foodin erythritol
- 20 g · Thai basil
- 500 g · cauliflower rice
Cut the chicken into bite-sized pieces and halve the beans. Fry the curry paste in a pot on low heat for a minute. Add the coconut milk gradually and mix. Add the chicken and simmer for about 12 minutes. Add the beans and continue cooking for about 6 minutes until the chicken is fully cooked. Season with fish sauce and erythritol. Add peanuts and kaffir lime leaves. Stir in the basil just before serving. Serve with heated cauliflower rice.
Separate version amounts and preparation
Servings for these amounts · 4
- 600 g · Skinless chicken thigh
- 400 g · Fairtrade Original 1 L coconut milk
- 30 g · Valcom Panaeng paste (210 g)
- 150 g · Green beans
- 30 g · Unsalted raw skin-on peanuts
- 2 g · Sliced fresh makrut lime leaves
- 15 ml · Red Boat 40°N (500 ml, CT Food 4113)
- 4 g · Pure Foodin erythritol
- 20 g · Thai basil
- 500 g · Cauliflower rice
Stir the coconut milk before weighing. Heat some of it and fry the curry paste in it. Add chicken and the remaining coconut milk. Measure fish sauce by volume and add erythritol. Simmer the beans in the sauce and cook the chicken through. Add crushed peanuts, sliced makrut lime leaves and Thai basil at the end. Serve all the sauce with the heated cauliflower rice.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- nahatonta broilerin reisilihaa · 0 g CHO / 100 gCARBOHYDRATE
- Fairtrade Original coconut milk 1 L · 0.8 g CHO / 100 g (nominal cap)BOUND
- Valcom Panaeng 210 g · 3.8 g CHO / 100 g (nominal cap)BOUND
- vihreitä papuja · 4.754 g CHO / 100 gCARBOHYDRATE
- Unsalted raw skin-on peanuts, crushed · 8.9 g CHO / 100 gCARBOHYDRATE
- kaffirlimetinlehtiä, suikaleina · 21.71 g CHO / 100 g (nominal cap)BOUND
- Red Boat 40N 500 ml CT Food 4113 · 0.5 g CHO / 100 ml (nominal cap)BOUND
- Foodin-erytritolia · 0 g CHO / 100 gCARBOHYDRATE
- thaibasilikaa · 1.06 g CHO / 100 gCARBOHYDRATE
- kukkakaaliriisiä · 2.35 g CHO / 100 gCARBOHYDRATE
- PROJECT PI, not measured food GI: Published assignment for low-carbohydrate vegetables, not measured food GI · Project published-imputation assignment, not measured ingredient or meal GI. Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.PUBLISHED_CODING
Notes
- In the low-carb version, the rice is replaced by cauliflower rice. The nutritional values are indicative and depend on the curry paste.