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Chicken Panang

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      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.
  
  Recipe By     : Joe Sweeney (sweeney@asiaonline.net)
  
  From: Sweeney date: Mon, 28 Oct 1996 00:05:16
  +0800 (
 
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