Panang Curry

Name: 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 kaffir lime leaves, cut into 1/4-inch pieces

9 ingredients

2 steps

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

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 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.