Ingredients
Protein and Aromatics
- 2 tbsp oil
- 3 chicken breasts (approx. 525g/1.1lbs, chopped into bite-size 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
Curry and Sauce
- 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
Thickener and Garnishes
- 10 Thai basil leaves (plus 8-12 more for garnish)
- 1 tbsp cornflour (cornstarch mixed with 3 tbsp cold water to form a slurry)
- Boiled jasmine or long grain rice
- 2 tbsp chopped unsalted peanuts
- 2 spring onions (scallions), chopped
Instructions
- Sear the Chicken: Heat oil in a large skillet over medium-high heat. Add the chopped chicken breasts, season with salt and pepper, and sear until lightly browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same pan, add the sliced onion, red, and yellow bell peppers. Cook, stirring occasionally, until the vegetables are soft and starting to caramelize.
- Add Aromatics and Curry Paste: Stir in the minced garlic, ginger paste, and Panang curry paste. Cook for about 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Create the Sauce Base: Add the peanut butter, chicken stock, and coconut milk to the pan. Mix everything thoroughly to combine and bring the mixture to a gentle simmer.
- Season the Curry: Stir in the fish sauce, lime juice, and light brown sugar. Allow the sauce to simmer gently for about 5 minutes to develop flavor.
- Simmer the Chicken: Return the seared chicken pieces to the pan and simmer until the chicken is fully cooked through, about 5-7 minutes depending on size.
- Thicken the Sauce: Add the Thai basil leaves and pour in the cornflour slurry slowly while stirring gently. Continue stirring until the sauce thickens to a creamy consistency.
- Serve: Serve the curry hot over boiled jasmine or long-grain rice. Garnish with chopped unsalted peanuts, sliced scallions, and additional Thai basil leaves for freshness and crunch.
Notes
- To make the dish extra creamy, use full-fat coconut milk.
- Adjust the amount of Panang curry paste to control the spice level.
- You can substitute chicken with tofu or shrimp for variation.
- The cornflour slurry helps thicken the sauce without altering the flavor.
- Serve immediately after garnishing to keep the fresh herbs vibrant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
