Name: Authentic Thai Panang Curry
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 2
Ingredients: 3-4 Tbsp (60 ml) panang curry paste (Mae Ploy) with 2 Tbsp ground roasted peanuts; 2 (300 g) chicken thighs, thin slices (against the grain); 1½ tsp (7.5 ml) fish sauce; 2 tsp (10 ml) neutral oil; 1 ¼ cups (300 ml) coconut milk (Aroy-D), plus a little extra for garnish if you wish; 10 makrut lime leaves (7 roughly torn into pieces, 3 finely julienned for garnish); 1½ Tbsp (18 g) palm sugar, finely chopped, packed; ⅛ red bell pepper, julienned for garnish, optional; Thai basil; Jasmine rice for serving