Name: Panang Curry
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Cooking oil - 2 tablespoons; Skinless, boneless chicken breast halves, cut into 1-inch strips - 3; Coconut milk - 1 (14 ounce) can; Panang-style red curry paste - 2 tablespoons; Russet potato, cut into 1/2-inch cubes - 1; Frozen peas and carrots - 2 cups; Fish sauce - 2 tablespoons; White sugar - 1 tablespoon; Makrut lime leaves, thinly sliced - 10

Ingredients for - Panang Curry

1. Cooking oil 2 tablespoons

2. Skinless, boneless chicken breast halves, cut into 1-inch strips 3

3. Coconut milk 1 (14 ounce) can

4. Panang-style red curry paste 2 tablespoons

5. Russet potato, cut into 1/2-inch cubes 1

6. Frozen peas and carrots 2 cups

7. Fish sauce 2 tablespoons

8. White sugar 1 tablespoon

9. Makrut lime leaves, thinly sliced 10

How to cook deliciously - Panang Curry

1 . Stage

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 . Stage

Whisk coconut milk and curry paste together in a 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 curry mixture; simmer until potatoes are soft, about 10 minutes more.