READY IN 40 mins

Chicken Pa Nang

Read Reviews (13)

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

Directions

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

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!

—jill

See full review »

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.

—Betty

See full review »

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.

—Jillie64

See full review »

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.

—Ginny.Atl

See full review »

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.

—SHURLYGURL

See full review »

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.

—Rena

See full review »

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.

—Alicia C.

See full review »

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!

—Jonnika

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chipotle Cream Chicken

Easy Indian-Style Chicken

Cheesy Chicken and Yellow Rice

Ginger Chicken with Cashews

Chicken Eggplant Stir-Fry

Thai Green Curry Chicken

Chicken with Black Beans

Chicken Pineapple Fajitas

Szechwan Chicken

Coconut Chicken

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.

Nutritional Information

Chicken Pa Nang

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 323
Calories from Fat: 184

% Daily Value *
Total Fat 20.5g 31 %
Saturated Fat 13.9g 70 %
Cholesterol 65mg 22 %
Sodium 365mg 15 %
** Potassium 492mg 14 %
Total Carbohydrates 10.1g 3 %
Dietary Fiber 2.1g 9 %
Protein 25.9g 52 %
** Sugars 6g
** Vitamin A 21 %
** Vitamin C 106 %
** Calcium 4 %
** Iron 33 %
** Thiamin 11 %
** Niacin 126 %
** Vitamin B6 41 %
** Magnesium 24 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.