Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into thin strips
  • 4 tbsp Panang curry paste
  • 13.5 oz full-fat coconut milk
  • 2 tbsp natural peanut butter
  • 1 red bell pepper, thinly sliced
  • 6 kaffir lime leaves, slivered
  • 0.5 cup fresh Thai basil leaves
  • 2 tbsp fish sauce
  • 1.5 tbsp palm sugar
  • 1 tbsp lime juice

Instructions:

  1. Open the can of coconut milk without shaking. Spoon approximately 1/2 cup of the thick cream from the top into a wok over medium-high heat. Stir for 3–5 minutes until the water evaporates and the oil separates (cracks) from the solids.
  2. Reduce heat to medium. Add the Panang curry paste to the cracked oil. Stir vigorously for 2 minutes until fragrant and deep red. Incorporate the peanut butter until the mixture is glossy.
  3. Increase heat to medium-high. Add chicken strips and stir-fry for 3–4 minutes until the outsides are seared and coated in paste.
  4. Pour in the remaining coconut milk from the can. Add the sliced red bell pepper, fish sauce, and palm sugar. Simmer for 5–7 minutes until the sauce thickens and chicken is cooked through.
  5. Stir in the lime juice, kaffir lime leaves, and Thai basil. Remove from heat immediately to preserve the aromatics and serve.