Recipe - Chicken Panang

225 g Chicken breast halves
without skin; cut or sliced up
1 tablespoon Oil
1 One half tablespoon Panang curry paste
Three fourths cup Coconut milk
1 tablespoon Fish sauce
1 teaspoon Sugar
One half cup Peas
1 Red chili peppers; shredded

1. Stirfry oil and curry paste until fragrent. (You may want to have the
fan turned up full in the kitchen... this gets very pungent!)

2. Add remain ingrediants and bring to boil. Reduce heat and cook for 10
min.

Garnish with chili and serve with steamed rice.
Recipe By : Joe Sweeney (sweeney@asiaonline.net)

Posted to MCRecipe Digest V1 #262

Date: Mon, 28 Oct 1996 00:05:16 +0800 (HKT)

From: Sweeney sweeney@asiaonline.net