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Panang Chicken Curry

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PREP TIME
5 min
COOKING TIME
25 min
TOTAL TIME
30 min
SERVINGS
4 servings
Dinner
Panang Chicken Curry
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
1
Preheat the pan over a moderate heat source. Introduce oil into the cooking vessel; let it warm up for a while.
2
Add chicken breast to the pan and cook until it reaches an opaque, non-pink appearance in its center; approximately 3 minutes should pass.
3
Move the cooked chicken to a serving dish.
4
Combine coconut milk and curry paste in the pan using a whisking motion until they blend smoothly.
5
Add diced potatoes to the mixture and let them cook until they start to become tender, roughly 10 minutes.
6
Stir in the cooked chicken, frozen peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; continue to cook until potatoes are fully soft, around 10 minutes more.