Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
23 mins
total:
28 mins
prep:
5 mins
Servings:
4
Yield:
4 main dish-sized servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

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

452 calories; protein 29.1g; carbohydrates 25.5g; fat 33.4g; cholesterol 51.3mg; sodium 824mg. Full Nutrition
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