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 caloriescarbohydrate: 10.1 gcholesterol: 64.7 mgfat: 20.5 gfiber: 2.1 gprotein: 25.9 gsaturatedFat: 13.9 gservingSize: -sodium: 365.3 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pa Nang
Directions
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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.