Ingredients
- 1 chili peppers (red shredded)
- 3/4 cup coconut milk
- 1/2 cup peas
- 1 tablespoon fish sauce
- 1 tablespoon oil
- 1 1/2 tablespoons panang curry paste
- 1 teaspoon sugar
- 225 slices grams chicken breast without skin (halves sliced)
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.
