Ingredients:
- 4 Tablespoons Vegetable Oil
- 1lb Chopped Chicken Breast
- 1 Tin Coconut Milk
- 8oz Chicken Stock
- 4 Tablespoons Ground Peanuts
- 1 Tablespoon Mango Chutney or Demerera Sugar
- 1 Tablespoon Fish Sauce
- 1 Tablespoon Red Curry Paste
- 10 Large Basil Leaves coarsely chopped
- 10 Birds Eye Chillies de-stalked
Cooking method for Chicken Panang
Serves 2
Heat the oil in a frying pan to medium heat. Add the curry paste and stir fry for 1 minute. Add the chicken and brown on all sides.Now mix in the coconut milk, stock, peanuts, fish sauce and whole chillies. Bring to a simmer and add the sugar. Cover and leave for approx 15 mins, stirring occasionally and add water if becoming dry. Stir in the basil leaves and leave for a further 2 minutes or until the chicken is cooked through.
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