Panang Chicken Curry

• 1 tablespoon peanut oil
• 1 pound boneless skinless chicken breasts thinly sliced
• 2 tablespoons panang curry paste
• 14 ounces coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 4 kaffir lime leaves
• 4 ounces sugar snap peas trimmed
• 4 ounces snow peas trimmed and halved
• 1/4 cup cilantro leaves chopped fresh
• 1/4 cup roasted peanuts chopped
• 1 red chili pepper long, seeded and thinly sliced
• 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 curry, coconut milk, fish sauce, brown sugar, lime leaves, sugar snap peas, snow peas, cilantro, peanuts, red chili pepper, lime wedges

Taken from www.yummly.com/recipe/Panang-Chicken-Curry-1405549 (may not work)