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Chicken Panang Recipe

by Global Cookbook

Ingredients

225 gm Chicken breast halves without skin, sliced 1 Tbsp. Oil 1 1/2 Tbsp. Panang curry paste 3/4 c. Coconut lowfat milk

1 Tbsp. Fish sauce 1 tsp Sugar 1/2 c. Peas 1 x Red chili peppers, shredded

Directions

1. Stir-fry oil and curry paste till fragrent. (You may want to have the fan turned up full in the kitchen... this gets very pungent!)
2. Add in remain ingrediants and bring to boil. Reduce heat and cook for 10 minutes.
3. Garnish with chili and serve with steamed rice.

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