- 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
- 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.
05/12/2018
recipepes.com
Chicken Pa Nang, recipe
PT15M
PT1H
5
455 calories
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