Foryoueats: Easy Weeknight Chicken Panang Curry | Marion's Kitchen

Ingredients

• 1 tbsp blanched peanuts
• 1/2 jar Marion’s Kitchen Thai Red Curry Paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp vegetable oil
• 500g (1 lb) chicken thigh fillets, thinly sliced
• ¾ cup coconut milk
• 1½ tbsp fish sauce, or to taste
• 1½ tbsp finely shaved palm sugar, or to taste
• 2 tbsp coconut cream
• finely sliced makrut lime leaves, to serve
• sliced fresh red chilli, to serve