Ingredients

1 tb sp oil
1 red onion, finely chopped
1-2 tb sp Panang Curry Paste
1 cup coconut milk
500g chicken thigh fillets, cut into bit size pieces
4 kaffir lime leaves
1/4 cup coconut cream
1 tb sp fish sauce
1tbsp lime juice
2 tsp soft brown sugar
1/2 cup fresh roasted peanuts, chopped
1/2 basil leaves
1/2 cup fresh pineapple
1 cucumber, sliced
chili sauce, for serving.

Method

Heat the oil in a wok or heavy based pan and add the onion and curry paste
to the wok and stir over medium heat for 2 minutes. Add the coconut milk and
bring to the boil.

Add the chicken and kaffir lime leaves to the wok, reduce heat and cool for 15 minutes. Remove chicken with wire mesh strainer or slotted spoon.
Simmer the sauce for 5 minutes or until it is reduced and quite thick.

Return the chicken to the wok. Add the coconut cream, fish sauce, lime juice
and brown sugar, cook for 5 minutes. Stir in the peanuts, basil, and pineapple.
Serve with sliced cucumber on the side, some chili sauce, if desired as well as
steamed rice.

(Serves : 4 )