This week’s recipe: Panang
Heat non-stick fry pan on high with one teaspoon of the oil. Flash fry the chicken pieces, one-half batch at a time, just to get some color on the meat. This will not cook the chicken, it will cook later. Don’t worry if all of the sides don’t get color. Take the chicken back out and put it in the original dish and set it aside.
Turn down the heat for the fry pan to med low. Add the two remaining teaspoons of oil and the curry paste. Cook for 3 minutes.
Add Chicken back in, along with coconut milk, and fish sauce, lime skins and basil to the pan. Cook on medium for 13 minutes, stirring as needed.
Remove the basil and lime skins and throw away. Serve over warm rice and sprinkle with nuts.