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.