Ingredients

  • 12 ounces sliced chicken breasts (, pork or beef)
  • 1 package coconut milk powder (you can use canned coconut milk)
  • 12 ounces water (if you use canned coconut adjust amount of water you add-consistency to your taste) or 12 ounces chicken stock (if you use canned coconut adjust amount of water you add-consistency to your taste)
  • 2 teaspoons ground peanuts
  • 1 teaspoon sugar
  • 2 ounces fish sauce
  • 4 -5 Thai basil
  • 1 bell pepper, sliced lengthwise
  • 1 medium onion, sliced lengthwise
  • 2 ounces panang curry paste
  • 1/2 teaspoon ground red chile (or to taste)

Method

  • Heat a large skillet over medium heat.
  • Place the curry paste and sugar in the pan and cook to reduce a bit.
  • Add the chicken and stir to coat well.
  • Add the peppers and onions, stirring to coat.
  • Add the coconut concentrate followed by the water/stock and stir well.
  • When chicken is almost cooked through add the remaining ingredients and simmer for 10 minutes.