Chicken Panang

Ingredients

225 slices grams chicken breast without skin
16 ml oil
14 gr panang curry paste
180 ml coconut milk
16 ml fish sauce
4 gr sugar
100 gr peas
1 chili peppers

Instructions

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.