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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

Nutrition Info

323 calories carbohydrate: 10.1 g cholesterol: 64.7 mg fat: 20.5 g fiber: 2.1 g protein: 25.9 g saturatedFat: 13.9 g servingSize: - sodium: 365.3 mg sugar: 6 g transFat: : - unsaturatedFat: : -

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.

4 servings

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