225 grams chicken breast halves without skin — sliced
1 tablespoon oil
1 1/2 tablespoons panang curry paste
3/4 cup coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
1/2 cup 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.