Title: Panang Chicken
Categories: None
Yield: 1 Servings

1 lb Chicken; cut into strips
1 c Coconut milk
2 tb Red curry paste
1 tb Fish sauce
2 tb Peanut butter
1 tb Sugar
2 tb Vegetable oil
10 Sweet basil leaves or mint
-leaves; optional

Method:

Fry chicken in oil until brown.

Use leftover oil in the frying pan to fry the curry over low heat for 2
minutes.

Add coconut milk. Stir together.

Add peanut butter, sugar, fish sauce and chicken. Cook for 5 minutes (or
until the meat is done). Place in serving dish. Sprinkle top with sweet
basil or mint leaves.

Recipe by: A friend from Thailand

Posted to TNT Recipes Digest by Karla Sterrett on Apr 09,
1998