Chicken Panang Curry with Peanuts

Ingredients for 4 servings:

• 1 tbsp oil
• 1 large onion(s), red, chopped
• 2 tbsp curry paste (Panang), red curry paste also possible
• 250 ml coconut milk
• 500 g chicken breast, cut into strips about 1 cm thick
• 50 ml coconut cream
• 1 tbsp fish sauce
• 1 tbsp lime juice, lemon juice is also possible
• 2 tsp brown sugar
• 80 g peanuts, unsalted, roasted, chopped
• 100 g pineapple, chopped, fresh or canned

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat oil in a wok or large frying pan. Add onion and curry paste and fry for 2 minutes over medium heat, stirring constantly. Add coconut milk and bring to a boil. Add chicken and simmer for 15 minutes over reduced heat. Remove the meat with a slotted spoon and set aside. Cook the sauce for another 5 minutes. It should thicken. Return the meat to the wok, add coconut cream, fish sauce, lime juice, and sugar, and cook for another 5 minutes. Stir in peanuts and pineapple. Serve with rice.