Panang Curry

• 2 tablespoons cooking oil
• 3 skinless, boneless chicken breast halves, cut into 1-inch strips
• 1 (14 ounce) can coconut milk
• 2 tablespoons Panang-style red curry paste
• 1 russet potato, cut into 1/2-inch cubes
• 2 cups frozen peas and carrots
• 2 tablespoons fish sauce
• 1 tablespoon white sugar
• 10 kaffir lime leaves, cut into 1/4-inch pieces

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.

cooking oil, skinless, coconut milk, panangstyle red curry paste, russet potato, carrots, fish sauce, white sugar, lime

Taken from www.allrecipes.com/recipe/246131/panang-curry/ (may not work)