Panang Curry
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
46
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Cooking Oil400 g
Coconut Milk (can)2 tbsps
Red Curry Paste (panang-style)2 cups
Peas And Carrots (frozen)2 tbsps
Fish Sauce1 tbsp
White SugarDirections:
1
Heat oil in a skillet over medium heat
2
Add chicken breast; cook just until no longer pink in the center; about 3 minutes
3
Transfer chicken to a plate
4
Whisk coconut milk and curry paste together in skillet until combined
5
Add potato; simmer until potatoes begin to soften, about 10 minutes
6
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