Phanaeng gai

Method

1. 1 Simmer the coconut milk for 6 minutes until the coconut oil separates, then sauté the Panang sauce for 5 minutes.
2. 2 Cut the chicken into cubes and stir-fry for 5 minutes to coat with the sauce before adding the diluted coconut milk.
3. 3 Use less coconut milk than for the pork version because chicken releases its own juices, so the sauce needs to be thick and cling to the meat.
4. 4 Simmer for 15 minutes until the chicken is cooked through and the sauce has reduced to a thick, creamy consistency.
5. 5 Add the chopped okra and cook for 3 minutes until the okra is still crispy.
6. 6 Sprinkle crushed roasted peanuts, shredded Thai lime leaves, and basil leaves on top when you turn off the heat.

With an appliance

• Microwave 35 min

  Replace step 4: Transfer the chicken and Panang sauce to a large bowl, microwave at 700W for 10 minutes, stirring at the 5th minute, then add the okra and microwave for another 2 minutes; reduce to about 6 minutes, until the sauce thickens evenly and the coconut milk separates minimally, no need to constantly monitor the bottom of the pan. Steps 1-2 continue to sauté the sauce on the stovetop until the coconut oil separates and becomes fragrant.