Thai Panang Curry

Instructions

1. Prepare the curry paste
   In a large wok or deep skillet, heat the vegetable oil over medium heat. Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
2. Add coconut milk
   Reduce heat to medium-low. Add half the coconut milk and stir continuously until the oil begins to separate from the mixture and the curry paste is fully dissolved, about 3-5 minutes.
3. Cook the chicken
   Add the sliced chicken to the pan and stir to coat with the curry sauce. Cook for 5-7 minutes until the chicken is nearly cooked through. Add the remaining coconut milk and bring to a gentle simmer.
4. Add vegetables and seasonings
   Add the red bell pepper, fish sauce, palm sugar, and ground peanuts. If using peanut butter, add it now. Stir well to combine and simmer for 3-4 minutes until the peppers are tender-crisp.
5. Finish the curry
   Add the kaffir lime leaves and lime juice. Taste and adjust seasonings as needed, adding more fish sauce for saltiness or sugar for sweetness. Simmer for another 2 minutes to let the flavors meld.
6. Garnish and serve
   Remove from heat and stir in the Thai basil leaves, allowing them to wilt slightly from the residual heat. Serve hot with steamed jasmine rice and garnish with additional basil leaves and crushed peanuts if desired.