Ingredients
4
4 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 452
- Carbohydrate: 26g
- Fat: 33g
- Fiber: 5g
- Protein: 29g
- Sugar: 4g
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