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Panang Curry
Panang Curry
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Delicious Panang chicken curry made with red curry paste, fish sauce, sugar, and lime leaves. Customize with your favorite veggies for extra flavor and texture.
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 makrut lime leaves, thinly sliced
Instructions:
  • In a skillet over medium heat, sear the chicken breast until cooked through, around 3 minutes. Remove the chicken to a plate.
  • Combine coconut milk and curry paste in a skillet, whisking until well blended. Add potato and simmer until starting to soften, about 10 minutes. Stir in cooked chicken, peas, carrots, fish sauce, sugar, and lime leaves; continue simmering until potatoes are tender, about 10 more minutes.

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