Panang Curry
Description
This Panang chicken curry is made with prepared red curry paste, fish sauce, sugar, and lime leaves. Add any veggies you prefer for added texture.
Ingredients
•
2 tablespoons cooking oil
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3 skinless, boneless chicken breast halves, cut into 1-inch strips
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1 (14 ounce) can coconut milk
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2 tablespoons Panang-style red curry paste
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1 russet potato, cut into 1/2-inch cubes
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2 cups frozen peas and carrots
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2 tablespoons fish sauce
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1 tablespoon white sugar
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10 makrut lime leaves, thinly sliced
Directions
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, 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.