Panang Curry

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Description

This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.

Ingredients

  • 2 tablespoons cooking oil
  • 3 skinless, boneless chicken breast halves, cut into 1-inch strips
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons Panang-style red curry paste
  • 1 russet potato, cut into 1/2-inch cubes
  • 2 cups frozen peas and carrots
  • 2 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 10 kaffir lime leaves, cut into 1/4-inch pieces

Instructions

  1. Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
  2. Whisk coconut milk and curry paste together in a skillet until combined. Add potato; simmer until potatoes begin to soften
  3. about 10 minutes. Stir cooked chicken
  4. peas and carrots
  5. fish sauce
  6. sugar
  7. and lime leaves into curry mixture; simmer until potatoes are soft
  8. about 10 minutes more.

Prep Time: 5 mins

Cook Time: 23 mins

Total Time: 28 mins

Servings: 4

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