Panang Curry with Chicken, Kaffir Lime Leaves and Peanuts

• 1 tbsp Vegetable oil
• 3 tbsp Red curry paste
• 400 ml Coconut milk
• 700 g Chicken thighs, boneless, skinless
• 6 leaves Fresh kaffir lime leaf
• 2 tbsp Fish sauce
• 2 tsp Palm sugar
• 1 medium Lime
• 50 g Roasted peanuts

1. Heat the vegetable oil in a large frying pan over a medium heat. Add the red curry paste and cook for 1 to 2 minutes, stirring, until fragrant and slightly darkened.
2. Stir in about 3 tablespoons of the coconut milk and cook for 2 to 3 minutes until the oil starts to separate and the mixture looks glossy. This step deepens the flavour and thickens the sauce.
3. Add the chicken thighs and turn to coat in the curry mixture. Pour in the remaining coconut milk and bring to a gentle simmer.
4. Tear the fresh kaffir lime leaf and add it to the pan. Simmer gently for 15 to 18 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick and glossy.
5. Stir in the fish sauce and palm sugar, then squeeze in a little lime juice and taste. Adjust with more lime juice for brightness or a touch more palm sugar for balance.
6. Roughly crush the roasted peanuts and stir most through the curry, saving a little to finish. Serve hot, topped with the remaining peanuts and a final squeeze of lime.

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