Panang Curry

Ingredients

• 40g Panang curry paste (Thai, quality brand)
• 400ml coconut milk, full fat
• 300g chicken breast, cut into 2cm cubes
• 100g roasted peanuts, unsalted
• 25g tamarind paste
• 15ml fish sauce (nam pla)
• 10g palm sugar
• 3 kaffir lime leaves
• 1 long red chilli, sliced
• 30g Thai basil leaves

Method

1. 1
   Bring coconut milk to a gentle simmer in a heavy-bottomed pan over medium heat.
2. 2
   Stir in Panang curry paste, working it through the coconut milk until fully dissolved; cook 2 minutes.
3. 3
   Add chicken cubes and poach at gentle simmer for 8–10 minutes until cooked through.
4. 4
   Fold in roasted peanuts, tamarind paste, fish sauce, and palm sugar; stir to combine.
5. 5
   Tear kaffir lime leaves directly into the curry and simmer 3 minutes.
6. 6
   Taste and adjust seasoning with fish sauce or palm sugar as needed.
7. 7
   Finish with fresh Thai basil and sliced red chilli; serve immediately over jasmine rice.