Spicy Thai Chicken

Name: Spicy Thai Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 teaspoons , red thai paste; 2 tablespoons panang curry paste; 3 tablespoons turmeric; 2 tablespoons cumin; 1 kg chicken breast; 1 tablespoon chicken seasoning; 1 pinch salt and black pepper; 4 tablespoons sugar; 250 ml coconut milk; 1 tablespoon milk

Submitted by fudgeandchoc

"you can make orientals jealous of your cooking"

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Ready In:: 35mins
Ingredients:: 10
Serves:: 6

ingredients

2 teaspoons , red thai paste
2 tablespoons panang curry paste
3 tablespoons turmeric
2 tablespoons cumin
1 kg chicken breast
1 tablespoon chicken seasoning
1 pinch salt and black pepper
4 tablespoons sugar
250 ml coconut milk
1 tablespoon milk

directions

(If using breasts then cut up into bite sized pieces) Put the chicken on medium heat, and cook. Once the outside of the chicken is cooked, then put in the tumeric, cumin, salt & black pepper to taste.
Once the chicken has turned yellow, orangish add the coconut milk, then add the penang curry paste and red thai paste.
After the pastes have melted add the milk and sugar. This should take the spicyness down a notch, also add the last ingredient the dunns river chicken seasoning.
Once the sauce has thickened and gone down a bit, serve with rice, this dish is good with coconut rice, and my indian style croquettes.