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Mint and Lime Zing Panang Curry with Chicken and Bell Peppers

Name: Mint and Lime Zing Panang Curry with Chicken and Bell Peppers
Total time: 27 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup chicken breast strips; 1/2 cup bell peppers; 1/2 cup coconut milk; 2 tablespoons red curry paste; 1 tablespoon fish sauce; 1 teaspoon palm sugar; 1 tablespoon vegetable oil; 1/2 cup broccoli florets; 1 tablespoon fresh mint leaves; 1 teaspoon lime juice

Cool mint and zesty lime elevate the curry with a fresh finish.

27 minutes4 servings

Method

Stir in mint leaves and lime juice during the last 2 minutes of cooking.
Heat oil in a pan, add curry paste, and cook 2 minutes.
Add chicken and cook until browned, about 5 minutes.
Stir in coconut milk, fish sauce, and sugar; simmer 5 minutes.
Add vegetables and cook until tender, about 5 minutes.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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