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This Panang chicken curry has potatoes, peas, and carrots to add texture to an already fantastic flavored coconut dish.
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
Directions
Step 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.
Step 2
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.
Tips
Panang curry paste and lime leaves can be found in most Asian groceries and some big box stores. Fish sauce is available in the Asian section of most supermarkets.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 452 | |
| % Daily Value * | |
| Total Fat33g | 43% |
| Saturated Fat20g | 102% |
| Cholesterol51mg | 17% |
| Sodium824mg | 36% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber5g | 18% |
| Total Sugars4g | |
| Protein29g | |
| Vitamin C21mg | 105% |
| Calcium57mg | 4% |
| Iron5mg | 29% |
| Potassium831mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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