Chicken Pa Nang recipe

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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

Nutrition Info

323 calories
carbohydrate: 10.1 g
cholesterol: 64.7 mg
fat: 20.5 g
fiber: 2.1 g
protein: 25.9 g
saturatedFat: 13.9 g
servingSize: -
sodium: 365.3 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

This is just like the Pa Nang served at our local Thai Restaurant.

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