Chicken panang

Yield: 1 Servings

Measure Ingredient
1 red chili peppers --

225 g chicken breast halves

: without skin -- sliced 1 TB oil

1½ TB panang curry paste

¾ c coconut milk

1 TB fish sauce

1 ts sugar

½ c peas

: shredded

1. Stir-fry oil and curry paste until fragrent. (You may want to have the fan turned up full in the kitchen... this gets very pungent!) 2. Add remain ingrediants and bring to boil. Reduce heat and cook for 10 min.

Garnish with chili and serve with steamed rice.

Recipe By : Joe Sweeney (sweeney@...) From: Sweeney <sweeney@...>date: Mon, 28 Oct 1996 00:05:16 +0800 (

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