Panang Curry

5  ounces		Chicken
27  fl. oz.		Hokan Light Coconut Milk
1-1/2  tablespoons		Panang curry paste
3  tablespoons		Brown sugar
1/2  cup		Peas
1		Bell Pepper

Tip: For nutritional information on all the ingredients in Panang Curry just click on each ingredient name. Then adjust the serving size for any Panang Curry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Making the curry - Bring the coconut milk, curry paste, sugar, and fish sauce together in a pot, bring to a boil and let it boil for 5 minutes. Next, add your meat or fish (optional), peas and kaffir lime leaves and simmer for an additional ten minutes. Before you remove from heat, make sure the meat or fish is cooked all the way! Take the thickest piece, cut it in half, and verify that it's cooked all the way through. If you find that you've boiled down your curry too much - and it tastes too thick, salty and concentrated, add some water to thin it out.