Panang Curry with Rice

Ingredients

Quantities are for one portion.

• 150 gchicken breast, thinly sliced
• 1red bell pepper, finely sliced
• 100 mlcoconut milk
• 1 tbspvegetable oil
• 70 gdry jasmine rice
• 1kaffir lime leaf, finely shredded
• 30 gpanang curry paste
• 1 tspfish sauce

Method

1. Steam the jasmine rice in a small pot until soft. Keep warm.
2. Heat the vegetable oil in a wok. Fry the Panang curry paste over medium heat to release its rich, nutty aroma.
3. Stir in a thick spoonful of the coconut milk, cooking until the oil separates from the milk.
4. Add the thinly sliced chicken breast, coating it fully in the thick reddish paste.
5. Pour in the rest of the coconut milk. Keep the liquid volume lower than a standard red curry to ensure a thick consistency.
6. Stir in the sliced red bell pepper and the fish sauce. Simmer briefly until the chicken is cooked through.
7. Turn off the heat immediately. Stir the finely shredded kaffir lime leaf into the wok, then serve the thick curry over the steamed rice.