Chicken Pa Nang Recipe - Allrecipes.com
Chicken Pa Nang Recipe
  • READY IN 40 mins

Chicken Pa Nang

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 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!

 
Most Helpful Critical Review
Oct 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.

 

14 Ratings

Jul 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.

 
Aug 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.

 
Nov 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.

 
Jan 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.

 
Nov 10, 2010

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.

 
Apr 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!

 

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Nutrition

  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 20.5 g
  • 31%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 365 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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