Panang Curry with Chicken

Slice the chicken thigh thinly across the grain. Stack the kaffir lime leaves together: tear three into pieces and finely shred the other two for serving; slice the red chili on the diagonal.

Rinse the jasmine rice, transfer to a saucepan, add 450 ml water, bring to a boil, cover with a lid and cook over the lowest heat for 12 minutes. Remove from the heat and let stand, covered, for another 10 minutes.

Pour about a third of the coconut milk (130 ml) into a wok or large skillet. Heat over medium heat for 3–5 minutes, stirring, until the milk thickens and the coconut oil separates on the surface.

Add the panang curry paste and fry it in the thickened coconut milk for 1–2 minutes, stirring constantly, until the paste becomes very fragrant and evenly blended into the milk.

Add the chicken, stir to coat the pieces with the paste, and cook for 2–3 minutes, until the surface of the meat turns white.

Pour in the remaining coconut milk, add the palm sugar, fish sauce and torn kaffir lime leaves. Bring to a gentle simmer and cook uncovered for 8–10 minutes, until the chicken is fully cooked through and the sauce is thick and glossy.

Turn off the heat, add the sliced chili and shredded kaffir lime leaves, stir, and serve the panang curry immediately with hot jasmine rice.