Panang Curry

Name: Panang Curry
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
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

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Prep Time: 5 minutes

Cook Time: 23 minutes

Total: 28 minutes

Servings: 4

Cost: $5.47 /serving

Author : uwjester

Ingredients

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2 tablespoons cooking oil3 skinless, boneless chicken breast halves, cut into 1-inch strips1 (14 ounce) can coconut milk2 tablespoons Panang-style red curry paste1 russet potato, cut into 1/2-inch cubes2 cups frozen peas and carrots2 tablespoons fish sauce1 tablespoon white sugar10 kaffir lime leaves, cut into 1/4-inch pieces

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Instructions

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Step 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.

Step 2

Whisk coconut milk and curry paste together in 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 the curry mixture; simmer until potatoes are soft, about 10 minutes more.