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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

Instructions :

Prep : 5M	Cook : 4 main dish-sized M	Ready in : 28M

Notes :

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