Chicken Panang

2 of Proudfoots Chicken Breasts (Sliced)
1 Tablespoon Of Panang Curry Paste
½ Cup Of Fresh Chopped Pineaple
4-6 Peach Slices
2 Kaffir Lime Leaves
½ Tin Of Coconut Milk (200g)
1 Tablespoon Of Sugar
½ Tablespoon Of Fish Sauce (Nam Pla)
1 Tablespoon Of Fresh Cooking Oil

METHOD

Fry the curry paste in the oil over a medium heat for about 20-30 seconds, before adding the chicken to the wok, and stir fry until tender: add the coconut milk and bring to the boil :add the remaining ingredients and cook for a further 2-3 minutes, stirring gently.
Garnish with sliced fresh red chillies and serve with Thai fragrant rice.

Serve garnished with 1 tablespoon of ground peanuts, 1 tablespoon of chilli flakes and a wedge of lemon.