Panang Chicken Curry

Name: Panang Chicken Curry
Ingredients: 1 tablespoon peanut oil; 1 pound boneless skinless chicken breasts thinly sliced; 2 tablespoons panang curry paste; 14 ounces coconut milk; 1 tablespoon fish sauce; 2 teaspoons brown sugar; 4 kaffir lime leaves; 4 ounces sugar snap peas trimmed; 4 ounces snow peas trimmed and halved; 1/4 cup cilantro leaves chopped fresh; 1/4 cup roasted peanuts chopped; 1 red chili pepper long, seeded and thinly sliced; lime wedges to serve

13 ingredients

3 steps

Ingredients

1 tablespoon peanut oil
1 pound boneless skinless chicken breasts thinly sliced
2 tablespoons panang curry paste
14 ounces coconut milk
1 tablespoon fish sauce
2 teaspoons brown sugar
4 kaffir lime leaves
4 ounces sugar snap peas trimmed
4 ounces snow peas trimmed and halved
1/4 cup cilantro leaves chopped fresh
1/4 cup roasted peanuts chopped
1 red chili pepper long, seeded and thinly sliced
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.