Panang Curry recipe

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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

Nutrition Info

451.9 calories
carbohydrate: 25.5 g
cholesterol: 51.3 mg
fat: 33.4 g
fiber: 5.1 g
protein: 29.1 g
saturatedFat: 20.3 g
servingSize: -
sodium: 824 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 main dish-sized servings

Recipe Note

This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.

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