PANANG CURRY WITH CHICKEN & CARROTS
PREP TIME: 10 MIN
COOK TIME: 30 MIN
TOTAL TIME: 40 MIN
INGREDIENTS
- 2 to 3 Tbsp Mike's Panang Curry Paste
- 1 can of coconut milk
- 4 chicken thighs, boneless, skinless, cut into strips
- 2 cups of carrots, peeled and cut
- 2 Makrut leaves torn
- 1 Tbsp of Avocado or Coconut oil
- Salt & Pepper
INSTRUCTIONS
- Heat the oven to 400 F
- Heat the oil in a cast iron skillet to very hot
- Add the S&P seasoned chicken in one layer more or less
- Put the pan into the oven and roast the chicken for 7 minutes undisturbed
- Stir chicken and put back into the oven for another 7 minutes
- Stir chicken again and add the carrots, put back into the oven for another 5 minutes
- Turn off the oven and get the pan onto the stove
- Add the curry paste and stir it into the chicken and carrots
- Add the coconut milk and Makrut and bring to a simmer for 10 minutes
- Serve over steamed Jasmine rice and enjoy!
NOTES:
Of course you could do all this on the stove top and forget about the oven. I just like to get my chicken nice and crispy in the oven.