Thai Panang Curry

Ingredients

• <p><em>(Serves 4)</em></p><p><em>For the curry:</em></p><ul><li>500g boneless chicken breast or thigh, sliced into thin strips</li><li>1 can (400ml) coconut milk</li><li>2-3 tablespoons Panang curry paste</li><li>2 tablespoons vegetable oil</li><li>1 red bell pepper, sliced</li><li>4-5 kaffir lime leaves, torn</li><li>1 tablespoon fish sauce</li><li>1 tablespoon palm sugar or brown sugar</li><li>1 tablespoon soy sauce</li><li>Fresh Thai basil leaves, for garnish</li><li>Crushed peanuts, for garnish</li></ul><p><br></p>

Steps

1. <ol><li>In a wok or large skillet, heat the vegetable oil over medium heat. Add the Panang curry paste and cook for a few minutes until it becomes fragrant and the oil starts to separate.</li><li>Pour about half of the coconut milk into the wok and stir well to combine with the curry paste. Let it simmer for a couple of minutes to create a fragrant base.</li><li>Add the sliced chicken to the wok and stir-fry until it's cooked on the outside.</li><li>Pour in the remaining coconut milk and bring the mixture to a gentle simmer.</li><li>Add the sliced bell pepper and torn kaffir lime leaves to the wok. Let the curry simmer for another 5-7 minutes until the chicken is fully cooked and the flavors have melded together.</li><li>Season the curry with fish sauce, palm sugar, and soy sauce. Adjust the seasoning to your taste, adding more fish sauce or sugar if needed.</li><li>Once the chicken is tender and the sauce has thickened slightly, remove the wok from the heat.</li><li>Serve the Panang Curry hot, garnished with fresh Thai basil leaves and crushed peanuts. It's perfect when accompanied by steamed jasmine rice.</li></ol><p><br></p>