Go Back
+ servings
keto panang curry sauce

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 MGA



  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.