Ingredients
1 no ingredients
Directions
225 g chicken breast halves
: without skin -- sliced
1 TB oil
1 1/2 TB panang curry paste
3/4 c coconut milk
1 TB fish sauce
1 ts sugar
1/2 c peas
1 red chili peppers --
: shredded
1. Stir-fry oil and curry paste until fragrent. (You may want to have
the fan turned up full in the kitchen... this gets very pungent!)
2. Add remain ingrediants and bring to boil. Reduce heat and cook for
10 min.
Garnish with chili and serve with steamed rice.
Recipe By : Joe Sweeney (sweeney@asiaonline.net)
From: Sweeney
+0800 (
Servings: 1 servings
Chicken Panang Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as a concept can be observed far back into distant history, certainly as far into history as the early Egyptians, and possibly even further than that. However, sadly, these ancient cook books were just basic pictorial instructions for preparing food.
Moving our culinary historical trip onwards, we find a couple of interesting recipe books dating from the 14th Century ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are unconnected to the curry that is familiar to us all today, but rather recipes for the types of meals on the menues of the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy land, such as parsley and basil. These new herbs and spices led to an eruption in manuscripts on cooking, most of which still exist in private libraries. The arrival of TV gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Panang recipe.
