Ingredients
- 1 chili peppers (red shredded)
- 180 ml coconut milk
- 100 gr peas
- 16 ml fish sauce
- 16 ml oil
- 14 gr panang curry paste
- 4 gr 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.
