Chicken Pa Nang


This is just like the Pa Nang served at our local Thai Restaurant.

Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
4 servings


  • 1 tablespoon vegetable oil

  • 1 pound skinless, boneless chicken breast halves, thinly sliced

  • 1 teaspoon red curry paste

  • 1 tablespoon sugar

  • 1 red bell pepper, cut into strips

  • 1 green bell pepper, cut into strips

  • 1 small onion, cut into strips

  • 1 (10 ounce) can coconut milk

  • 1 tablespoon fish sauce


  1. 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
21g Fat
10g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 323
% Daily Value *
Total Fat 21g 26%
Saturated Fat 14g 70%
Cholesterol 65mg 22%
Sodium 365mg 16%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 8%
Total Sugars 6g
Protein 26g
Vitamin C 64mg 320%
Calcium 34mg 3%
Iron 3mg 18%
Potassium 492mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love