PANANG CURRY WITH CHICKEN & CARROTS

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

  1. Heat the oven to 400 F
  2. Heat the oil in a cast iron skillet to very hot
  3. Add the S&P seasoned chicken in one layer more or less
  4. Put the pan into the oven and roast the chicken for 7 minutes undisturbed
  5. Stir chicken and put back into the oven for another 7 minutes
  6. Stir chicken again and add the carrots, put back into the oven for another 5 minutes
  7. Turn off the oven and get the pan onto the stove
  8. Add the curry paste and stir it into the chicken and carrots
  9. Add the coconut milk and Makrut and bring to a simmer for 10 minutes
  10. 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.

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