PERHAPS Crushed peanuts (salted roasted) to increase thickness and provide texture
Large red chilli pepper (NOT sweet pepper)
Methodology V1
Heat tablespoon of oil with garlic and soften garlic
Add 1 tbsp Panang curry paste until it smells great
Add chicken (1 breast per person)
Add coconut milk and a cup of water
1 tsp sugar
Crushed peanuts for texture and thicken up paste
2 tsp fish sauce – do to taste as curry paste may be very salty
Thai stock
Chiffonade kaffir lime leaves and scatter on top as garnish
Julienne chilli and scatter on top as garnish
Add red chilli to get colour contrast
Methodology V2
Open can of coconut cream and extract the cream element.
Cook the coconut cream over medium-high heat until the coconut cream separates and gives you coconut oil. (if your coconut milk does not separate out then add coconut oil).
Once separated add Panang curry paste into the coconut cream, and reduce the heat to medium stirring continuously for 2-3 mins until aroma is released. (add more cream or milk if it starts drying out).
Once aroma released add meat to the cooked curry paste and coat all the meat.
Now add the remaining part of the can (the coconut water) and ensure it covers the meat and heat until it boils, then turn the heat to low and simmer until the meat is tender.
Ensure to top up with water as the mixture reduces.
Once done:
Season with fish sauce and palm sugar and taste to your preference
Serve and garnish with chiffonaded kaffir lime leaves and julienned red chilis.
