Quick Thai Chicken Panang Curry

Ingredients

• 500 g chicken 1lb, thighs or breast, chopped
• 100 g Panang curry paste 3.5oz, homemade or store bought
• 400 g coconut milk 1 can / 14.1oz, sub coconut cream
• 8 Thai makrut / kaffir lime leaves torn in halves
• 1 ½ tbsp fish sauce
• 1 ½ tbsp palm sugar sub raw or brown sugar
• 2 tbsp vegetable oil

Optional:

• 4 cups jasmine rice cooked, sub with basmati or long grain
• 2 Thai makrut / kaffir lime leaves julienned / chiffonade for garnish
• 1 long red chilli sliced thin for garnish

Instructions

1. Heat the vegetable oil in a large wok over high heat. Add the panang curry paste and torn kaffir lime leaves. Stir fry for 1-2 minutes until fragrant.100 g Panang curry paste,2 tbsp vegetable oil,8 Thai makrut / kaffir lime leaves
2. Throw in the chicken pieces, making sure to coat them well. Fry until mostly cooked through, around 5 minutes.500 g chicken
3. Pour in the coconut milk and stir well. Once it begins to boil, reduce the heat to a simmer. Allow the sauce to thicken and reduce slightly for another 8-10 minutes.400 g coconut milk
4. Switch off the heat and stir through the palm sugar and fish sauce. Once the sugar has dissolved, serve immediately with optional fluffy white rice and garnishes.