| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
Thai |
Thai, Poultry, Ethnic |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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)
Posted to MC-Recipe Digest V1 #262
Date: Mon, 28 Oct 1996 00:05:16 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
A Message from our Provider:
“Sin: it seemed like a good idea at the time”