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. 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.
2. 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.
3. Add the sliced chicken to the wok and stir-fry until it's cooked on the outside.
4. Pour in the remaining coconut milk and bring the mixture to a gentle simmer.
5. 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.
6. 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.
7. Once the chicken is tender and the sauce has thickened slightly, remove the wok from the heat.
8. Serve the Panang Curry hot, garnished with fresh Thai basil leaves and crushed peanuts. It's perfect when accompanied by steamed jasmine rice.