Chicken Pa Nang Recipe

Heat vegetable oil in a large skillet over medium heat. Stir in chicken and cook until the pieces are no longer pink in the center about 5 minutes. Remove chicken then stir in the red curry paste and sugar; cook and stir for 1 minute. Add the bell peppers and onion to the pan and cook for 2 minutes. Pour in the coconut milk return the chicken to the pan and bring to a simmer over medium-high heat. Cook until the onions and peppers are tender about 5 minutes. Stir in the fish sauce and serve.