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Ingredients28 m servings 452 cals
Original recipe yields 4 servings (4 main dish-sized servings)
- 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 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 kaffir 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.
Per Serving: 452 calories; 33.4 g fat; 25.5 g carbohydrates; 29.1 g protein; 51 mg cholesterol; 824 mg sodium. Full nutrition
ReviewsRead all reviews 2
When have I NOT changed something? Substitutions: turkey for chicken, frozen squash/carrots/broccoli/cauliflower for potatoes /peas/carrots, the juice of one fresh lime for the lime leaves an...