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Healthy Home Economist / Archives / Recipes / Special Diets / Low Carb Recipes / Thai Panang Curry Sauce (Keto Style)

Thai Panang Curry Sauce (Keto Style)

by Sarah Pope / Affiliate Links ✔

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  • Keto Thai Panang!
  • Thai Panang Curry Sauce (Keto Style)

keto panang curry sauce

Most Asian food fans do not realize that Thai sauces made at a restaurant are typically thickened with GMO cornstarch and sweetened with GMO white sugar. If you love the flavor of Thai food, the solution is to make them at home, which, fortunately, is not as hard as it might seem! Panang curry made with Real Food ingredients is especially easy.

But what if you want a low carb version?

Keto Thai Panang!

I was experimenting over the weekend to find a solution to this very dilemma!

You see, my husband no longer eats at any disaccharide sugars and hasn’t for a couple of years now. I eat them rarely…even maple syrup and unrefined cane sugar like sucanat. We have found that these complex sweeteners no longer agree with us like when we were younger. We prefer to consume only fruit, 100% fruit sweeteners, and raw honey, which are much easier to digest.

The kids are fine with the more difficult to digest disaccharide sweeteners, however. So I was experimenting to come up with a Panang curry sauce that everyone in the family could eat.

And…I came up with one! The interesting thing is that the kids like this keto style Panang sauce even better than the one I used to thicken with sprouted flour and sweeten with sucanat!

If you love Thai food, try this sauce for yourself and see what you think. You can pour it over sliced beef or chicken or even seafood (wild shrimp is best in my opinion). Serve over soaked rice with a steamed or sauteed vegetable medley of your choice.

keto panang curry sauce
5 from 2 votes
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Thai Panang Curry Sauce (Keto Style)

Easy recipe for Thai Panang curry using whole food ingredients that are low carb and Keto Diet friendly.

Course Main Course
Cuisine asian, thai
Keyword keto, low carb
Cook Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 206 kcal
Author Sarah Pope

Ingredients

  • 1.5 cups bone broth preferably homemade
  • 14 ounces whole coconut milk
  • 1/2 - 1 cup creamy peanut butter preferably organic
  • 1-3 tsp red curry paste
  • 2 large bay leaves
  • 1 Tbl fish sauce
  • 2 Tbl date syrup
  • 3 egg yolks
  • sea salt to taste

Instructions

  1. Mix the broth and the coconut milk in a large saucepan and bring to just below a boil.       

  2. Add peanut butter, red curry paste, and date syrup and whisk until smooth and blended with broth/coconut milk mixture.  

  3. Add the fish sauce and bay leaves.

  4. Simmer for 5 minutes or until slightly bubbly.

  5. Taste the sauce and adjust to your liking. For example, if you want it a bit spicier, add more red curry paste.

  6. Once you have the Panang curry sauce tasting like you want it, whisk the egg yolks in a medium-sized bowl and slowly ladle in about a cup of sauce while whisking vigorously.

  7. Pour the egg yolk/sauce mixture into the pan with the rest of the sauce and blend. Cook for an additional 2-3 minutes.

  8. Taste again and sea salt to taste.

  9. Serve sauce immediately over rice and meat/veggie medley of choice.

  10. Cool and refrigerate leftovers in a glass bowl with a lid. The sauce is good for reheating as leftovers for 4 days.

Nutrition Facts
Thai Panang Curry Sauce (Keto Style)
Amount Per Serving (4 ounces)
Calories 206 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6.5g33%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 70mg23%
Sodium 281mg12%
Carbohydrates 6g2%
Fiber 1.5g6%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Category: Condiment & Sauces, Dairy Free Recipes, GAPS Recipes, Low Carb Recipes, Paleo Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (1)

  1. Abigail Wenderson

    Apr 8, 2020 at 7:52 am

    5 stars
    I loved it! I don’t usually like Thai food but this was really good. Maybe it was because of your recipe or maybe it was just due to the fact that I have very limited food choices. Whatever the reason, the food was really good.

    Reply

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