Chicken Panang
Yield
servingsPrep
?Cook
?Ready
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | grams |
chicken breasts
halves, w/o skin, sliced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | tablespoons |
red curry paste
panang |
*
|
| ¾ | cup |
coconut milk
|
|
| 1 | tablespoon |
fish sauce
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | cup |
green peas
|
|
| 1 | x |
hot chili peppers
red |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | grams |
chicken breasts
halves, w/o skin, sliced |
|
| 15 | ml |
vegetable oil
|
|
| 23 | ml |
red curry paste
panang |
*
|
| 177 | ml |
coconut milk
|
|
| 15 | ml |
fish sauce
|
|
| 5 | ml |
sugar
|
|
| 118 | ml |
green peas
|
|
| 1 | x |
hot chili peppers
red |
*
|
Directions
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)
Add remain ingredients and bring to boil.
Reduce heat and cook for 10 min.
Garnish with chili and serve with steamed rice.
