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| Panang Curry |
This is a coconut-based curry that has a nice highly spiced kick. Non-conventional greens upload top notch texture and flavor to an already super taste. Best served with rinsed and steamed basmati rice.
Ingredients :
- 2 tablespoons cooking oil
- 3 skinless, boneless chicken breast halves, reduce into 1-inch strips
- 1 (14 ounce) can coconut milk
- 2 tablespoons Panang-fashion pink curry paste
- 1 russet potato, cut into half-inch cubes
- 2 cups frozen peas and carrots
- 2 tablespoons fish sauce
- 1 tablespoon white sugar
- 10 kaffir lime leaves, reduce into 1/4-inch pieces
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 28M |
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Notes :
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