Panang Curry
Servings 4
Ingredients
- 4 tbsp Thai red curry paste
- 400 ml tin coconut milk
- 3 tbsp crunchy peanut butter
- 8 skinless chicken thigh fillets cut into chunks
- 250 g cherry tomatoes
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 3 limes 1 juiced and 2 cut into cheeks or wedges to serve
- 2 large handfuls Thai basil or coriander
- 1 red chilli deseeded and sliced, to serve
- Rice to serve
Instructions
- In a pan, warm up the curry paste using a dollop of the thick part of the coconut milk for 3-4 minutes.
- Pour in the remaining coconut milk and bring to a simmer.
- Mix in the peanut butter until it melts into the sauce. Throw in the chicken and simmer for 15 minutes.
- Pop in the cherry tomatoes, and cook for a couple of minutes until they just start to burst.
- Add a splash of fish sauce, the sugar and lime juice. Scatter in the Thai basil and chilli, and serve with rice and the limes to squeeze over.