Panang Curry

Panang Curry
  • 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


  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.

05/03/2018
Panang Curry, recipe PT15M PT1H 5 455 calories

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