| Directions |
1. |
On a medium heat, fry Pichaya Panang Curry Paste with the vegetable oil for about one minute. |
2. |
Add the Pichaya Coconut Milk and stir until it is well combined with the curry paste. |
3. |
Add the sliced chicken, Pichaya Fish Sauce, and sugar. |
4. |
Cook until the meat is done. |
5. |
Simmer on low heat for about 10 minutes. |
6. |
Serve with Pichaya 100% Thai Jasmine Rice for a quick and flavorful Authentic Southern Thai Meal. |
Serve : |
2 - 3 |
