Panang Curry
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 makrut lime leaves, thinly sliced
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Instructions
- 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.
- Whisk coconut milk and curry paste together in a skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into curry mixture; simmer until potatoes are soft, about 10 minutes more.
Source
Original recipe: View Original