Panang Curry

Method

1. 1

   Heat the oil

   Set a saucepan over medium heat for 1 minute, until the oil shimmers.

2. 2

   Fry the paste

   Add the Panang curry paste and cook over medium heat for 2 minutes, stirring constantly, until fragrant and glossy.

3. 3

   Fry the coconut milk

   Spoon the thick part of the coconut milk into the pan and cook over medium heat for 3 minutes, stirring, until it looks glossy and the oil begins to separate at the edges.

4. 4

   Cook the chicken

   Add the chicken and stir over medium heat for 2 minutes to coat. Pour in the remaining coconut milk, then add the lime leaves, fish sauce and palm sugar.

5. 5

   Simmer the curry

   Bring to a gentle simmer over medium heat for 12 to 15 minutes, stirring occasionally, until the chicken reaches 74°C (165°F) at its thickest point and the sauce is creamy.

6. 6

   Add the pepper

   Stir in the red pepper and simmer over low heat for 3 minutes, until just tender but still bright.

7. 7

   Finish and serve

   Turn off the heat and stir in the Thai basil. Let the curry stand for 2 minutes, then serve with lime wedges.

Tips

• Keep stirring the paste as it fries so it does not catch.
• Use the thick cream from the top of the coconut milk for the first fry, then add the rest.
• Check the chicken at its thickest point with a thermometer.

Swaps

• Use chicken breast in place of thighs, checking that it reaches 74°C (165°F) at its thickest point.
• Use brown sugar instead of palm sugar.

Storing

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently until piping hot, stirring occasionally.