Ingredients
- 1 tablespoon cooking oil
- 1 tablespoon panang curry paste
- 600g boneless chicken thighs, cut into bite-sized pieces
- 1 red pepper, sliced
- 1 teaspoon grated ginger
- 2 cloves garlic, crushed
- 1 x 400ml tin coconut milk
- 1 tablespoon cornflour
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- ½ tablespoon lime juice
- 1 bay leaf pinch dried thyme
Method
- Heat oil over a medium heat in a large frying pan or wok.
- Add the curry paste and sauté for 1 minute.
- Add in the diced chicken and sauté for 4 minutes or until browned.
- Stir in the red pepper and cook for another minute.
- Stir in the ginger and garlic.
- Mix the cornflour with a little of the coconut milk. Add to the pan along with the remaining coconut milk.
- Stir in the brown sugar, fish sauce, lime juice, bay leaf and thyme.
- Simmer for 5 minutes. Remove the bay leaf and discard.
- Serve with rice.