Chicken Pa Nang

Chicken Pa Nang

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

40 m servings 323 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 323 kcal
  • 16%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

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 flav...

Most helpful critical review

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 m...

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 flav...

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.

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 g...

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...

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 m...

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 assemb...

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...

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 ha...

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 thicke...