Panang Curry

Method

Heat the oil in a large pan or wok over medium-high heat and fry the panang curry paste for 1-2 minutes until fragrant. Add the diced chicken and stir-fry for 3-4 minutes until lightly coloured. Pour in the coconut milk and bring to a simmer, then add the fish sauce and palm sugar, stirring well to combine. Add the red pepper, courgette and mangetout, simmering for 8-10 minutes until the chicken is cooked through and vegetables are tender-crisp. Stir in the crushed peanuts and Thai basil leaves, cooking for a final minute. Serve immediately with jasmine rice.