Step 1

Heat the oil in a large frying pan over a medium-high heat.

Step 2

Add the chicken, salt, and pepper and fry, turning the chicken regularly, for 5 minutes, until the chicken is sealed (it won’t be cooked through at this point).

Step 3

Add the onion, peppers, garlic, ginger, and panang curry paste.

Step 4

Fry, stirring regularly, for 3 minutes, ensuring the curry paste coats the chicken and vegetables.

Step 5

Add the peanut butter, stock, coconut milk, fish sauce, lime juice, brown sugar, and Thai basil leaves.

Step 6

Stir together, bring to the boil, then turn the heat down and simmer for 5-10 minutes, stirring occasionally, until the sauce is reduced slightly and chicken is cooked through.

Step 7

Slowly pour in the cornflour slurry, whilst stirring, to thicken the sauce further if desired (you may not need all of the cornflour slurry).

Step 8

Turn off the heat and serve the curry with boiled rice. Top with chopped peanuts, spring onions, and a few fresh Thai basil leaves.