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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Nutrition Facts

323 calories; 20.5 g total fat; 65 mg cholesterol; 365 mg sodium. 10.1 g carbohydrates; 25.9 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/21/2009
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 flavor/spice as well as a teaspoon of course salt. My picky 3 year old cleaned her plate! Read More
(7)

Most helpful critical review

Rating: 3 stars
10/14/2009
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 masala on it and it helped a little. Read More
(3)
15 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/21/2009
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 flavor/spice as well as a teaspoon of course salt. My picky 3 year old cleaned her plate! Read More
(7)
Rating: 5 stars
10/21/2009
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 flavor/spice as well as a teaspoon of course salt. My picky 3 year old cleaned her plate! Read More
(7)
Rating: 5 stars
07/20/2008
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. Read More
(6)
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Rating: 5 stars
08/27/2012
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 green beans just before covering and they added a nice contrast to the yellow and orange bell pepper. This one is a keeper. Read More
(4)
Rating: 3 stars
10/14/2009
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 masala on it and it helped a little. Read More
(3)
Rating: 5 stars
11/28/2009
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 assembled you can always blend more paste with a spoonful of the sauce then add to the pan. this way you don't wind up with hidden chunks of paste. Read More
(3)
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Rating: 4 stars
01/23/2012
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 less fish sauce. SO more curry paste and less fish sauce makes a great tasting dish that I love. Read More
(3)
Rating: 5 stars
04/12/2010
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 thicken the sauce. Yum! Read More
(2)
Rating: 3 stars
11/11/2009
It was good but a little bland... Read More
(2)
Rating: 5 stars
03/03/2010
Very yummy! Used a red orange & yellow bell pepper...did not have a green one. And used 3tlb mild Golden Curry sauce mix instead of red curry paste. Read More
(2)