1Bird's Eye Chile. seeds and ribs removedsliced into rings (optional)
Instructions
MAKE YOUR PANANG PASTE:
Soak the chiles in warm water for 30 minutes, then remove the stems and seeds. Blend or process the chiles with remaining ingredients.
This paste will keep in the fridge for up to 2 weeks or in the freezer for up to 6 months. Before freezing, divided into 1/4 cup portions!
MAIN DISH
In a skillet heat the coconut oil on medium heat for 1 minute, then add the Panang Paste, stirring to combine.
Saute until it becomes aromatic and the oil starts to separate from the paste, 3-5 minutes. Add a third of the coconut milk and simmer, stirring often, for another 2 minutes.
Add in the chicken and stir another third of the coconut milk. Bring to a simmer, then reduce the heat to medium-low. Simmer, uncovered, until the chicken is nearly cooked through, 8-10 minutes.
Add in the chopped cashews, Thai basil leaves, fish sauce, and remaining third of the coconut milk. Add chile if desired. Raise the heat to medium and simmer for another few minutes until basil leaves are soft and slightly darkened. Serve with sticky rice or cauliflower rice.