Easy Keto Panang Curry & Cauliflower Rice Meal Prep

by Brandy Romano

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I’ve been a little carb heavy for the last six months and now I need to dial it back to a more reasonable level. This recipe will work for several diets including Keto, Wheatbelly / Super Gut / Undoctored, and it is almost Whole30 (there is mungbean in the curry paste but no grains). Panang curry is a power house of flavor and while it is awesome with jasmine rice, I still love it with cauliflower rice, and don’t feel like I’m losing out on flavor or comfort by swapping.

I can easily eat all six servings within two or three days by myself, but I’m trying to pace myself. I decided to pre-portion them and freeze them individually instead of breaking the bank with store bought premade frozen lunches with almost no protein and tons of carbs and sub par ingredients.

With only 14.2 net carbs this is an amazingly flavorful way to stay Keto or low carb. You can bump up the protein by swapping to chicken breast or even substituting top sirloin thinly sliced instead of the chicken thigh. If you do either of these two options add the protein towards the end instead of at the beginning or it will be tough and chewy.

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Panang Curry & Cauliflower Rice Meal Prep

  • Author: Brandy Romano
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x
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Description

I am addicted to Panang Curry and I want to be a bad influence on you. This is stronger than what I have gotten at restaurants here in the US which tend to be mild and too sweet.

It works great for low carb meal prep because the flavors get better over time, and it freezes and reheats beautifully.

I have combined a few different recipes for it according to my tastes and this is the result. Give it a shot and I hope you love it!!

Ingredients

Scale

For the Cauliflower Rice:

1 Tbsp Avocado Oil

1 small Sweet Onion, Minced

2 16 oz bags Riced Cauliflower, Fresh NOT Frozen, or rice one head of cauliflower

Salt to taste

For the Curry:

1 1/2 lb Chicken Thighs, Organic, thinly sliced into bite size pieces

4 Tbsp Panang Curry Paste, Mae Ploy is the one I use

3 tsp Palm Sugar, finely chopped

2 13.5 oz cans Unsweetened Coconut Milk, Organic, No guar gum or other emulsifiers. DON’T SHAKE IT.

6 Kaffir Lime Leaves, torn

1/2 cup Spur Chilies or Red Bell Pepper

1 cup Zucchini, sliced in thin half moons

1 cup Broccoli, cut into small bite size pieces

2 tsp Fish Sauce, Red Boat, Save until the end and taste the sauce before you add so it isn’t too salty.

1 handfull Thai Basil, roughly chopped, optional.

Instructions

Either make the two recipes simultaneously or make the cauliflower rice first. If you prep all ingredients before anything goes in the pans, cooking both at once works really well.

For the Cauliflower Rice:
(If ricing your own cauliflower) Chop cauliflower florets small and set aside stalks for other recipes. (I shred mine for slaw or dog food) Using a food processor or grater rice the cauliflower florets in small batches to have consistent “grains” and avoid mushy textures.

Heat large skillet or griddle to medium high heat.

For the most neutral flavor use avocado oil. If coconut oil flavor works for your other recipes you can use that instead. Heat until the oil just shimmers. Add minced onion and sauté until fragrant and partly translucent.

Add riced cauliflower and sauté until tender and done to your liking.

Add salt, pepper, and red pepper flakes during cooking and taste test as you go for your preference.

For the Curry:
Add a few tablespoons of the coconut milk from the top of the can to a large saucepan and let it separate or cook down a little, then add the curry paste and torn kaffir leaves and saute in the rendered coconut oil for 2-3 minutes.

Add the chicken to the pan and toss to coat thoroughly in the curry paste. (If substituting chicken breast do not add it until you add the veggies close to the end or it will be dry and overcooked)

Add the rest of the coconut milk, and palm sugar. Cook until the curry is thickened to coat the back of a wooden spoon. Taste and add fish sauce. Stir in a little at a time and taste again before adding more.

Add the veggies and cook until they are crisp-tender.

Add Thai Basil Leaves if using.

This makes a great lunch to pack. The flavors get better with time like a soup or stew.

Store:

To pack for lunches throughout the week or freeze for single portions later, fill each container with 1 cup of cauliflower rice to the side and 1 cup of curry on the other side. Allow to cool to room temperature with lids off, cover and store in the frigde or freezer until ready to use.

Fridge Reheating Instructions: Remove lid then microwave for 3-4 minutes until heated all the way through.

Freezer Reheating Instructions: Remove lid then microwave for 4-5 minutes until heated all the way through.

Equipment

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Category: Meal Prep
  • Cuisine: Thai

Keywords: Curry, Thai, Meal Prep, Freezer Meal Prep, Freezer Meal, Low Carb, Low-Carb

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