Similar to the Pa Nang offered at our neighborhood Thai restaurant.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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
| Calories | 323 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 14 g |
| Sodium | 365 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
i really liked this dish with a few modifications.. i think i was trying to make this taste like Lime-Curry Tofu Stir-Fry (on this site) because i ended up adding 2 T lime juice and 2 t minced ginger.. i also added some mushrooms and 1.5 t soy sauce.. and definitely tripled, if not quadrupled the amount of the curry paste.. i used sweetener (sucarlose) for the sugar and half the fish sauce.. this to me was the healthier version of Lime-Curry Tofu Stir-Fry that i was looking for.. ty for the recipe
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.
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 adjusted the salt level at the end.
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.
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 handful of fresh cilantro before serving over a bowl of coconut rice. The coconut rice helped add a bit more flavor to the curry.
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.
It was good, but a little bland…
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!
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.
Very good! I added some extra veggies (broccoli) and it turned out great.
Just okay. I think it needed ginger.
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.
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.