Chicken Panang (Thai Red Curry In Coconut Milk)
By: Caveman Cooking
Published: Wednesday, January 20, 2010 - 2:53pm

Ingredients




2 Large Boneless Skinless Chicken Breasts
1 Can (19 oz.) Coconut Milk
2 ounces Thai Panang Curry Paste (or substitute Thai Red Curry pa
4 Garlic Cloves
2 mediums Carrots, peeled
 pound French Green Beans, rinsed
4 Large Fresh Basil Leafs, rinsed
2 tablespoons Vegetable Oil

Preparation

1 Follow all steps described here: http://wp.me/pGpdt-dO

About


This is delicious, traditional Thai table fare.  It has a little heat, but it gets cut by the Coconut Milk.  Definitely worth a try!