INGREDIENTS
3 cups of Jasmine rice
2 tablespoons of oil
3 tablespoons of Panang curry paste
1 lb of chicken breast, sliced into bite sizes
2 cups of thick coconut milk
2 tablespoons of fish sauce
1 teaspoon of brown sugar
2-4 Thai red chilis or finger peppers, quartered lengthwise
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- Cook rice and keep warm.
- Heat the oil in a wok, add curry paste. Fry for 2 minutes, stirring frequently.
- Add chicken and stir fry for 2 minutes or until meat turns color.
- Stir in the coconut milk and fish sauce. Bring to boil. Boil rapidly for 5 minutes, stirring frequently.
- Reduce heat and stir in chilis and brown sugar. Simmer for 10 minutes.
- Serve on top of rice.
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