Curry Recipe – Panang Curry

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.

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

Cooking 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.

Nutrition Facts

• calories451.9
• carbohydrateContent25.5 g
• cholesterolContent51.3 mg
• fatContent33.4 g
• fiberContent5.1 g
• proteinContent29.1 g
• saturatedFatContent20.3 g
• sodiumContent824 mg
• sugarContent3.8 g