Panang Curry

Name: Panang Curry
Ingredients: 1 jar Thai Kitchen Red Curry Paste; 1/2 t coriander seeds; 1/2 t cumin seeds; 1/4 t peppercorns; 1 t curry powder; 1 T peanuts; 1 lb chicken in small cubes; 1 lb mixed vegetables - green beans, carrots, baby corn; 2 c coconut milk; 1/4 c fish sauce; 1/4 c palm sugar; 1/3 c vegetable oil; 8 kaffir lime leaves, thinly sliced; Sweet basil leaves for garnish

14 ingredients

1 steps

Ingredients

1 jar Thai Kitchen Red Curry Paste
1/2 t coriander seeds
1/2 t cumin seeds
1/4 t peppercorns
1 t curry powder
1 T peanuts
1 lb chicken in small cubes
1 lb mixed vegetables - green beans, carrots, baby corn
2 c coconut milk
1/4 c fish sauce
1/4 c palm sugar
1/3 c vegetable oil
8 kaffir lime leaves, thinly sliced
Sweet basil leaves for garnish

Directions

1

{"0":"Pound curry paste together in mortar with next 5 ingredients. Add cooking oil to wok on low to medium heat and add panang curry paste, stirring continuously for 1-2 minutes. Add water to stop from burning if needed.","2":"Increase heat to high. Add chicken, stir vigorously until cooked. Add fish sauce, coconut milk and sugar and stir-fry for 1 minute. Add vegetables and lime leaves and stir-fry an additional 1 minute.","4":"Garnish with basil leaves."}