Chicken Panang Curry

kitchensanctuary.com

Nuno Soares

2 tbsp oil

3 chicken breasts (approx. 525g/1.1lbs), chopped into bitesize chunks

pinch salt and pepper

1 onion sliced

1 red bell pepper sliced

1 yellow bell pepper sliced

2 cloves garlic peeled and minced

1 tbsp ginger paste

2 tbsp panang curry paste

2 tbsp peanut butter

240 ml (1 cup) chicken stock

400 ml (14 oz) tin full-fat coconut milk

1 tbsp fish sauce

2 tbsp lime juice (juice of approx 1 lime)

2 tbsp light brown sugar

10 Thai basil leaves

1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry

subheading: To Serve:

boiled rice long grain or jasmine

2 tbsp chopped unsalted peanuts

2 spring onions (scallions) chopped

8 to 12 Thai basil leaves

Directions at kitchensanctuary.com

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