Chicken Panang Curry
"Chicken Panang - a Thai-style curry with coconut milk and peanuts. It's milder than red Thai curry, with a lovely nutty creaminess from the peanut butter...."
INGREDIENTS
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2 tbsp oil
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3 chicken breasts ((approx. 525g/1.1lbs), chopped into bitesize chunks)
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pinch salt and pepper
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1 onion (sliced)
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1 red bell pepper (sliced)
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1 yellow bell pepper (sliced)
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2 cloves garlic (peeled and minced)
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1 tbsp ginger paste
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2 tbsp panang curry paste
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2 tbsp peanut butter
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240 ml (1 cup) chicken stock
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400 ml (14 oz) tin full-fat coconut milk
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1 tbsp fish sauce
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2 tbsp lime juice ((juice of approx 1 lime))
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2 tbsp light brown sugar
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10 Thai basil leaves
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1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry
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boiled rice (long grain or jasmine)
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2 tbsp chopped unsalted peanuts
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2 spring onions (scallions) (chopped)
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8-12 Thai basil leaves
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