Panang Curry Chicken
2 tablespoons Panang curry paste
1 can (400 ml) coconut milk
1 tablespoon cooking oil
50 g salted peanuts, coarsely chopped
3 chicken breasts, cut into bite-sized pieces
1 container baby corn
1 small tin water chestnuts, drained and sliced
Salt, to taste
Cut the chicken breasts into bite-sized pieces.
Drain and slice the water chestnuts.
Chop the salted peanuts and set aside for garnish.
Heat the cooking oil in a large pan or skillet over medium heat.
Add the Panang curry paste to the hot oil and sauté for about 1 minute, stirring continuously to release the flavors.
Gradually pour a small amount of the coconut milk into the pan, stirring to dissolve the curry paste completely.
Once the paste is fully incorporated, add the remaining coconut milk and a pinch of salt.
Add the chicken pieces to the pan and stir to coat them in the curry sauce.
Bring the mixture to a gentle simmer, then cover the pan and let it cook for about 20 minutes, stirring occasionally to ensure even cooking.
After 20 minutes, add the water chestnuts and baby corn to the pan.
Allow the mixture to simmer uncovered for an additional 5 minutes, letting the vegetables heat through and absorb some of the curry flavors.
Once cooked, taste and adjust the seasoning with additional salt if necessary.
Sprinkle half of the chopped salted peanuts over the curry and stir to combine.
Serve the Panang curry over steamed rice or noodles.
Garnish with the remaining salted peanuts on top for added crunch.