Chicken Panang

Chicken Panang
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Thai Food

Category: main dish


Two Organic boneless skinless chicken breasts (1.25lbs to 1.40lbs total), sliced thin across the breast
One 4 oz can of Maesri Panang Curry Paste
Two 13.5 oz cans of organic unsweetened coconut milk
Four TBSP’s of chopped peanuts plus additional for garnish
1 TBSP of high quality fish sauce
1 Cup of steamed and blanched green beans cut in half
1/2 a red bell pepper, julienned
Zest of one lime
1 to 3 (taste) halved and seeded Thai peppers (Serrano can be substituted)
Scallions for garnish
Thai basil to taste (Regular basil can be substituted)
2 to 3 TBSP’s of olive oil


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Added 6 years ago by:
Robyn Klenk Robyn Klenk
     6 recipes
3 people cheffed this recipe
Sharon GormanHungry MarthaRobyn Klenk
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