Authentic Thai Panang Curry

Instructions

1. 1

   Heat vegetable oil in a large wok or deep pan over medium-high heat.

2. 2

   Add the panang curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.

3. 3

   Pour in half of the coconut milk (200ml) and stir continuously until the oil separates from the curry paste, about 3-4 minutes.

4. 4

   Add the sliced chicken and stir-fry until the pieces are coated with curry and just cooked through, about 5-6 minutes.

5. 5

   Pour in the remaining coconut milk, palm sugar, and fish sauce. Stir well to combine.

6. 6

   Add the torn kaffir lime leaves and sliced bell pepper. Simmer for 5-7 minutes until the curry thickens slightly.

7. 7

   The curry should be thick and creamy, not watery. If too thin, simmer longer; if too thick, add a splash of water.

8. 8

   Remove from heat and stir in most of the Thai basil leaves, reserving some for garnish.

9. 9

   Transfer to serving dish and garnish with remaining basil, crushed peanuts, and sliced chili.

10. 10

    Serve immediately with jasmine rice.