Chicken Panang Curry

Heat the coconut oil in a deep frying pan over a medium heat. Add the onion and cook for 4–5 minutes until softened.

Stir in the garlic and ginger, then cook for 1 minute until fragrant.

Add the Panang curry paste and fry for 1 minute, stirring continuously so it does not catch.

Add the chicken pieces and cook for 4–5 minutes, stirring, until lightly sealed on all sides.

Pour in the coconut milk and chicken stock. Bring to a gentle simmer, then add the red pepper.

Simmer uncovered for 12–15 minutes until the chicken is cooked through and the sauce has thickened slightly.

Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust with salt and black pepper if needed.

Fold through most of the Thai basil just before serving. Spoon over jasmine rice and finish with extra basil.