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Panang Curry

uwjester

"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."
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Ingredients

28 m servings 452 cals
Original recipe yields 4 servings (4 main dish-sized servings)

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Directions

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  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.
  2. 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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 452 calories; 33.4 g fat; 25.5 g carbohydrates; 29.1 g protein; 51 mg cholesterol; 824 mg sodium. Full nutrition

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Reviews

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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...

This is the second time I've made Panang Curry at home. The first time it was so hot that my husband and I couldn't eat it after adding two or three times as much coconut milk! (we can both eat ...