Chicken Panang

1 Servings
Chicken Thai
Thai Poultry Ethnic Chicken Fish Sauce Peas Milk

225 g cken breast halves
1 tb Oil
1 1/2 tb Panang ry paste
3/4 c onut milk
1 tb h sauce
1 ts ar
1/2 c Peas
1 Red chili pers; 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. Recipe By : Joe Sweeney (sweeney and at;asiaonline.net) Posted to MC-Recipe Digest V1 #262 Date: Mon, 28 Oct 1996 00:05:16 +0800 (HKT) From: Sweeney and lt;sweeney and at;asiaonline.net and gt;


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