PANAENG KAIdry chicken curry
2..................chicken thighs and 1 whole chicken breast, sliced
1/4..............cup curry paste
1..................cup coconut cream
1/4..............cup roasted peanuts, crudely Pounded
2..................tablespoons palm sugar
2..................tablespoons fish sauce fresh basil leaves
Put the chicken in a saucepan over a medium heat. Pour in the coconut cream. Bring to the boil. Turn the heat down. Simmer on a low heat until the chicken is almost tender. Remove the chicken but leave the coconut cream on a very low heat. Stir from time to time. Blend the curry paste into the boiling coconut cream over a low heat until the liquid has reduced by half. Return the chicken to the saucepan, then add peanuts, sugar and fish sauce. Stir well until most of the liquid has been absorbed, then transfer to a serving plate and garnish with fresh basil leaves. Make 4-5 servings. More information expo.nectec.or.th
