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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is just like the Pa Nang served at our local Thai Restaurant. Ingredients:
1 tablespoon vegetable oil |
1 pound skinless, boneless chicken breast halves, thinly sliced |
1 teaspoon red curry paste |
1 tablespoon sugar |
1 red bell pepper, cut into strips |
1 green bell pepper, cut into strips |
1 small onion, cut into strips |
1 (10 ounce) can coconut milk |
1 tablespoon fish sauce |
Directions:
1. Heat vegetable oil in a large skillet over medium heat. Stir in chicken, and cook until the pieces are no longer pink in the center, about 5 minutes. Remove chicken, then stir in the red curry paste and sugar; cook and stir for 1 minute. Add the bell peppers and onion to the pan, and cook for 2 minutes. Pour in the coconut milk, return the chicken to the pan, and bring to a simmer over medium-high heat. Cook until the onions and peppers are tender, about 5 minutes. Stir in the fish sauce and serve.
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