Rich Panang Chicken Curry with Peanuts and Coconut

Heat vegetable oil in a wok or large pot over medium heat. Add the Panang curry paste and stir-fry for 2-3 minutes until fragrant.

Pour in about 100ml of the thick coconut cream (from the top of the can of coconut milk). Stir constantly until the oil separates and the paste looks vibrant and glossy.

Add the sliced chicken and stir-fry until it's mostly cooked through, about 3-4 minutes.

Add the remaining coconut milk, crushed peanuts, fish sauce, and palm sugar. Stir well to combine.

Bring the curry to a gentle simmer. Add the torn kaffir lime leaves and let it simmer for 8-10 minutes, or until the chicken is tender and the sauce has slightly thickened.

Taste and adjust seasoning if needed, adding more fish sauce for saltiness or palm sugar for sweetness.

Serve hot, garnished with fresh sliced red chili and basil leaves, alongside steamed jasmine rice.