Title: Chicken Panang
Categories: Thai Poultry Ethnic
Yield: 1 Servings

2	25 g	chicken breast halves
:		without skin -- sliced
	1 T	B oil
1 1	/2 T	B panang curry paste
3	/4 c	coconut milk
	1 T	B fish sauce
	1 t	s 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.

Recipe By : Joe Sweeney (sweeney@asiaonline.net)

From: Sweeney date: Mon, 28 Oct 1996 00:05:16 +0800 (

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