Panang Curry

This Panang chicken curry is made with prepared red curry paste, fish sauce, sugar, and lime leaves. Add any veggies you prefer for added texture.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 452 Calories

Ingredients

• 1 tablespoon white sugar
• 1 (14 ounce) can coconut milk
• 2 tablespoons cooking oil
• 2 tablespoons fish sauce
• 2 cups frozen peas and carrots
• 3 skinless, boneless chicken breast halves, cut into 1-inch strips
• 1 russet potato, cut into 1/2-inch cubes
• 2 tablespoons Panang-style red curry paste
• 10 makrut lime leaves, thinly sliced

Recipe Instructions

Step 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.

Step 2

Whisk coconut milk and curry paste together in a 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 curry mixture; simmer until potatoes are soft, about 10 minutes more.