In a wok, heat oil over medium heat.
Add onions and garlic. Cook until onions is translucent in color.
Add Bagoong/Shrimp paste and cook for another 2 minutes.
Add chicken and cook until color turns light brown.
Add coconut cream and thai chili peppers. Mix ingredients while cooking.
Bring to a simmer for about 30 minutes.
Add salt and pepper. Mix again and cook for another minute.
Serve and enjoy!
Inspired by Kawaling Pinoy.