A Thai-style chicken dish cooked in a thick, slightly sweet and spicy sauce made with coconut milk and panang curry paste. Finished with basil leaves, this recipe is served alongside steamed rice.
Cook the thick part of the coconut milk in a pan for a few minutes until the oil rises to the top.
Add the panang curry paste and sauté for a few minutes until the aroma spreads. Caution: spiciness varies by brand, so add it little by little.
Add the sliced chicken and stir-cook until the outer surface changes color, then add the remaining coconut milk.
Season with fish sauce and sugar and simmer over low heat for a few minutes, then garnish with basil leaves and strips of red pepper and serve.
Important: don't add the curry paste before first toasting the thick top layer of the coconut milk on its own to release its oil, otherwise the sauce may separate. Note: panang curry paste varies in spiciness by brand, add it gradually and taste as you go. Allergen: may contain nuts (coconut).
If you add a spoonful of peanut butter to the sauce, you can bring out the nutty depth characteristic of Panang curry.
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