Panang Chicken Curry

• 1 tbsp peanut oil
• 1 lb boneless skinless chicken breasts, thinly sliced
• 2 tbsp Panang curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 2 tsp brown sugar
• 4 None kaffir lime leaves
• 4 oz sugar snap peas, trimmed
• 4 oz snow peas, trimmed and halved
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• 1 None long red chili pepper, seeded and thinly sliced
• None None Lime wedges, to serve

1. Heat the oil in a wok or large skillet on high heat. Stir-fry the chicken in 2 batches for 2-3 mins or until browned. Transfer to a plate. Add the paste to wok and cook, stirring, for 1 minute or until fragrant. Blend in the coconut milk, 1/2 cup water, fish sauce, sugar and lime leaves.
2. Bring to a boil. Reduce heat to low and simmer for 10-15 mins, stirring occasionally, until sauce the reduces by one-third.
3. Return the chicken to wok with the peas. Simmer for 4-5 mins until chicken is cooked through. Stir in the cilantro and sprinkle with peanuts and chili peppers. Serve with lime wedges.

peanut oil, chicken breasts, panang, coconut milk, fish sauce, brown sugar, lime leaves, sugar snap peas, snow peas, cilantro, peanuts, long red chili pepper, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/24236 (may not work)