Panyang Curry with Chicken
Liz
ingredients
- 2 cans coconut milk
- 4 tablespoons fish sauce
- 2 tablespoons crunchy peanut butter
- 1 lime, squeeze for juice
- 2 1/2 tablespoons red curry paste, add more if you like your curry spicier
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 3 cooked chicken breasts, chopped
directions
In a saucepan combine coconut milk, fish sauce, peanut butter, brown sugar, lime juice and red curry paste. Let sauce cook together, throw in three peppers and chopped chicken. Cook through and serve with rice or noodles.
notes
From the files of Abram Galvin.
Source: Liz
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