Pour the vegetable oil in a large non-stick pan and add the panang curry paste.

Place the pan over medium heat and stir fry the paste for a minute until fragrant. Pour in the coconut milk and add the sugar and a teaspoon of the hot chili sauce.

Stir well and bring the panang curry sauce to a gentle boil. Add the freshly diced chicken breast to the hot coconut milk.

Stir all the ingredients well and then put a lid on the pan. Let the chicken cook gently in the coconut panang curry sauce for 6 to 7 minutes over medium heat. Then add the freshly sliced spring onion, the frozen green peas and the freshly sliced red bell pepper to the panang curry.

Stir the chicken panang curry well and turn the heat lower now. Simmer the curry for another 3 to 4 minutes or until the diced chicken breast is cooked through. Then check the seasoning of the freshly made panang curry and add extra salt, sugar or hot chili sauce to taste if necessary.

Scoop the creamy panang curry onto warm deep plates or into large bowls. Garnish with the fresh cilantro and mint and serve immediately while piping hot.