Title: CHICKEN PANANG
  Categories: Thai, Poultry, Ethnic
       Yield: 1 Servings
  
  
       225 g  chicken breast halves
   :          without skin -- sliced
         1 TB oil
     1 1/2 TB panang curry paste
       3/4 c  coconut milk
         1 TB fish sauce
         1 ts sugar
       1/2 c  peas
         1    red chili peppers --
   :          shredded
   
   1. 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!)
   
   2. Add remain ingrediants and bring to boil. Reduce heat and cook for
   10 min.
   
   Garnish with chili and serve with steamed rice.
   
 

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