1 can coconut milk (398 mL)
1/4 cup Thai Panang curry paste (use 2 Tbsp for milder curry)
1 cup low sodium chicken stock
2 tbsps brown sugar, packed
1 tbsp fish sauce
1 lb boneless skinless chicken thighs, cut into 1/4 inch slices
1 medium onion, cut in thin wedges
3 slices fresh peeled ginger (1/8 inch thick)
3/4 cup sliced bell pepper
1 cup chopped bok choy (cut in 2 inch pieces)
3/4 cup trimmed sugar snap peas
3/4 cup loosely packed Thai or Italian basil leaves
1/2 cup chopped peanuts or cashews
fresh lime wedges and cucumber slices for garnish
Shake the can of coconut milk to mix the contents.
In a wok or a large saucepan, simmer 1/2 cup coconut milk, stirring occasionally, until reduced by half (about 3-5 minutes). The coconut milk will get thick and shiny and may separate.
Add the curry paste; whisk to blend and stir cook 1 minute. Whisk in the broth, sugar, fish sauce and the remaining coconut milk. Bring to a simmer over medium high heat.
Add the chicken, onion, ginger slices and continue to simmer, adjusting the heat as needed. After 2 minutes, add the bell peppers and sugar snap peas and continue to simmer for another 2 minutes. Add the bok chok and continue to simmer until everything is tender and cooked through (about 1-2 minutes).
Remove curry from the heat. Season to taste with more fish sauce, then stir in the basil. Transfer to a serving dish or serve over steamed basmati or jasmine rice. Top with chopped nuts and serve with fresh lime and cucumber slices.
Panang curry paste is milder than the red or green curry pastes. It's ingredients include a variety of chilies, shallots, Keffir lime, galangal (Thai ginger), cilantro and cumin. Nuts may be added. Look for Panang curry paste in Asian grocery stores.