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My review
Chicken Pa Nang
SHURLYGURL
"This is just like the Pa Nang served at our local Thai Restaurant."
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Ingredients
40 m servings 323 calsOriginal recipe yields 4 servings
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Directions
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- Heat vegetable oil in a large skillet over medium heat. Stir in chicken, and cook until the pieces are no longer pink in the center, about 5 minutes. Remove chicken, then stir in the red curry paste and sugar; cook and stir for 1 minute. Add the bell peppers and onion to the pan, and cook for 2 minutes. Pour in the coconut milk, return the chicken to the pan, and bring to a simmer over medium-high heat. Cook until the onions and peppers are tender, about 5 minutes. Stir in the fish sauce and serve.
Nutrition Facts
Per Serving: 323 calories; 20.5 g fat; 10.1 g carbohydrates; 25.9 g protein; 65 mg cholesterol; 365 mg sodium. Full nutrition
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Reviews
Read all reviews 1415 Ratings
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Most helpful positive review
10/20/2009
I thought this was fantastic! I made it for my husband on his birthday and he liked it better than our favorite Thai place. I used 3 teaspoons of curry paste instead of one to add some more flav...
Most helpful critical review
10/13/2009
I found it very bland. Perhaps the brand of curry paste makes a big difference but I even added twice as much of the Pataks red curry sauce and it still wasn't very tasty. I tried some garam m...
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10/20/2009
I thought this was fantastic! I made it for my husband on his birthday and he liked it better than our favorite Thai place. I used 3 teaspoons of curry paste instead of one to add some more flav...
7/20/2008
Fantastic! So good we had no leftovers! Very easy to make. Served it with brown rice. Next time I will add a little more curry paste, as we like ours a little spicier.
8/27/2012
We loved this! My future changes to suite our tastes will be to add 1/2 C of chicken broth mixed with 2 Tbs of corn starch to thicken it and make the sauce go a little farther. I added frozen g...
1/23/2012
As suggested by another review, I greatly increased the red curry paste. I tripled it, and I could have added even more. Also, since I am not a huge fish fan, when I make this again I will add...
10/13/2009
I found it very bland. Perhaps the brand of curry paste makes a big difference but I even added twice as much of the Pataks red curry sauce and it still wasn't very tasty. I tried some garam m...
3/9/2008
Make certain to use curry paste and not curry sauce. This comes in a tiny jar and is thick like school paste. Very potent, try the 1tsp first. If you'd like it spicier once the sauce is assemb...
8/16/2012
Very yummy!! I can't have spicy foods and used a mild curry instead of the red, that's why the sauce in my pictures looks whiter. I also seasoned the chicken *lightly* before cooking it and then...
11/10/2010
I found it good, but a bit bland. To add more taste, I doubled the curry paste, doubled the sugar, added sliced mushrooms, ginger, a pinch of salt, and the juice of one lime. I also added a ha...
4/10/2010
Loved it! I cut the chicken into bite sized chunks and trippled the curry paste. I also doubled the sugar and added red pepper flakes in place of the fish sauce. I added corn starch to thicke...