Chicken Panang Curry Recipe | Chicken Recipes | Umami

Ingredients

• 2 tbsp oil
• 3 chicken breasts (approx. 525g/1.1lbs), chopped into bitesize chunks)
• pinch salt and pepper
• 1 onion (sliced)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 cloves garlic (peeled and minced)
• 1 tbsp ginger paste
• 2 tbsp panang curry paste
• 2 tbsp peanut butter
• 240 ml (1 cup) chicken stock
• 400 ml (14 oz) tin full-fat coconut milk
• 1 tbsp fish sauce
• 2 tbsp lime juice (juice of approx 1 lime)
• 2 tbsp light brown sugar
• 10 Thai basil leaves
• 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry
• boiled rice (long grain or jasmine)
• 2 tbsp chopped unsalted peanuts
• 2 spring onions (scallions) (chopped)
• 8-12 Thai basil leaves