Ancestral Inheritance Menu Chicken Pa Nang

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Chicken Pa Nang

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

Ingredients :

1 tablespoon vegetable oil
1 pound skinless, boneless hen breast halves, thinly sliced
1 teaspoon crimson curry paste
1 tablespoon sugar
1 crimson 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

Instructions :

Prep : 25M	Cook : 4M	Ready in : 40M

Heat vegetable oil in a massive skillet over medium warmness. Stir in chicken, and cook till the pieces are no longer purple inside the center, about 5 mins. Remove fowl, then stir inside the purple curry paste and sugar; prepare dinner and stir for 1 minute. Add the bell peppers and onion to the pan, and cook for two mins. Pour inside the coconut milk, go back the fowl to the pan, and convey to a simmer over medium-excessive heat. Cook until the onions and peppers are smooth, approximately 5 minutes. Stir in the fish sauce and serve.

Notes :

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