Panang Chicken Curry

Name: Panang Chicken Curry
Ingredients: 1 tbsp peanut oil; 1 lb boneless skinless chicken breasts, thinly sliced; 2 tbsp Panang curry paste; 1 can (14 oz) coconut milk; 1 tbsp fish sauce; 2 tsp brown sugar; 4 None kaffir lime leaves; 4 oz sugar snap peas, trimmed; 4 oz snow peas, trimmed and halved; 1/4 cup chopped fresh cilantro leaves; 1/4 cup roasted peanuts, chopped; 1 None long red chili pepper, seeded and thinly sliced; None None Lime wedges, to serve

13 ingredients

3 steps

Ingredients

1 tbsp peanut oil
1 lb boneless skinless chicken breasts, thinly sliced
2 tbsp Panang curry paste
1 can (14 oz) coconut milk
1 tbsp fish sauce
2 tsp brown sugar
4 None kaffir lime leaves
4 oz sugar snap peas, trimmed
4 oz snow peas, trimmed and halved
1/4 cup chopped fresh cilantro leaves
1/4 cup roasted peanuts, chopped
1 None long red chili pepper, seeded and thinly sliced
None None Lime wedges, to serve

Directions

1

Heat the oil in a wok or large skillet on high heat. Stir-fry the chicken in 2 batches for 2-3 mins or until browned. Transfer to a plate. Add the paste to wok and cook, stirring, for 1 minute or until fragrant. Blend in the coconut milk, 1/2 cup water, fish sauce, sugar and lime leaves.
2

Bring to a boil. Reduce heat to low and simmer for 10-15 mins, stirring occasionally, until sauce the reduces by one-third.
3

Return the chicken to wok with the peas. Simmer for 4-5 mins until chicken is cooked through. Stir in the cilantro and sprinkle with peanuts and chili peppers. Serve with lime wedges.