Panang Chicken

Serves: 4
Total Calories: 242


3 tablespoons olive oil
2 tablespoons finely chopped red onions
1 tablespoon finely chopped garlic
1 tablespoon panang curry paste
1 pound sliced chicken breast
1/2 cup Coconut Milk
1 tablespoon Thai fish sauce
1 tablespoon paprika
1 cup sliced snow pea
1/2 cup diced red bell pepper
1/2 cup whipped cream


Heat olive oil in a large saucepan over high heat. Add onions, garlic, and curry paste and cook 1 minute, stirring constantly. Add chicken, coconut milk, fish sauce, and paprika and cook, stirring constantly, until reduced by half, about 3 minutes. Add snow peas, bell pepper, and whipping cream and cook until sauce is creamy and slightly thickened, about 2 minutes. Transfer to a platter and serve.

Nutritional Facts:

Serves: 4
Total Calories: 242
Calories from Fat: 202

This Panang Chicken recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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