Panang chicken

Yield: 1 Servings

Measure Ingredient
1 pounds Chicken; cut into strips
1 cup Coconut milk
2 tablespoons Red curry paste
1 tablespoon Fish sauce
2 tablespoons Peanut butter
1 tablespoon Sugar
2 tablespoons Vegetable oil
10 \N Sweet basil leaves or mint leaves; optional


Fry chicken in oil until brown. Use leftover oil in the frying pan to fry the curry over low heat for 2 minutes.

Add coconut milk. Stir together.

Add peanut butter, sugar, fish sauce and chicken. Cook for 5 minutes (or until the meat is done). Place in serving dish. Sprinkle top with sweet basil or mint leaves.

Recipe by: A friend from Thailand Posted to TNT Recipes Digest by Karla Sterrett <karlas@...> on Apr 09, 1998

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