Back to 4 servings 2 pounds boneless chicken breasts or thighs, thinly sliced against the grain 2 tablespoons neutral oil, coconut or olive oil also works 2 tablespoons Panang curry paste, store-bought or homemade, adjust to taste 2 teaspoons fresh ginger, freshly grated 4 garlic cloves, minced 2 cans (14 oz each) full-fat unsweetened coconut milk, shake well and reserve about 1/2 can for the cornstarch slurry 1 to 2 tablespoons cornstarch, for thickening, depending on desired thickness 0.25 cup light brown sugar, packed; palm sugar also works 2 tablespoons fish sauce, adjust to taste 1 tablespoon fresh lime juice, plus more to taste 1 bay leaf, removed before serving 0.25 teaspoon dried thyme 3 red bell peppers, thinly sliced 1 cup Thai basil or regular basil, loosely packed, roughly chopped, plus extra for garnish fresh cilantro, for garnish, optional Asian chili sauce, such as sambal oelek, to taste jasmine rice, for serving
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1 Step 1: Slice the chicken thinly against the grain, about 1/8 inch thick, and set aside. Whisk the cornstarch into the reserved half can of coconut milk until smooth.2 Step 2: Heat the oil in a large saucepan or braiser over medium-high heat. Add the curry paste and fry, stirring, for about 1 minute until fragrant.3 Step 3: Add the sliced chicken and cook until it is no longer pink on the outside, then add the ginger and garlic and cook for 30 seconds more.4 Step 4: Pour in the remaining 1 1/2 cans of coconut milk. Stir in the cornstarch mixture, the brown sugar, fish sauce, lime juice, bay leaf and thyme.5 Step 5: Simmer gently for 5 minutes, stirring occasionally, until the sauce begins to thicken.6 Step 6: Add the bell peppers and chopped basil and simmer 2 to 3 minutes, until the peppers are crisp-tender and the chicken is cooked through to 165°F (74°C) with no pink inside. Discard the bay leaf.7 Step 7: Taste and adjust with more lime juice, fish sauce, brown sugar, chili sauce or curry paste until balanced.8 Step 8: Serve over jasmine rice, garnished with extra basil, cilantro and chili sauce.getsaucepan.com/r/cccd6814-5f8a-50eb-a188-78e5ae8a0a02
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