• 500 g chicken
  • 400 ml coconut milk
  • 100 g panang paste
  • 40 g palm sugar
  • 30ml fish sauce
  • 7 kaffir lime leaves
  • 2 red chillies, sliced
  • 4 basil leaves

1.Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously, until the coconut oil begins to separate out.

2.Then add the panang curry paste and fry for 1-2 minutes. Once the paste is cooked add the meat and cook until the outside of the meat is cooked.

3.Add the rest of the thick coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until it melts and then and add the fish sauce and kaffir lime leaf pieces.

4.Stir to combine and then add half the basil leaves. Turn off the heat and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.