Chicken Panang Curry.

In a large wok, stir fry, the Panang curry paste with 2tbsp coconut milk. Stir fry for a couple of minutes until fragrant, add the chicken breast. Stir fry in the sauce until the chicken is almost cooked through, add the rest coconut of the milk. Bring it up the boil and add caster sugar.

Once the chicken is cooked, taste and adjust the seasoning. You may need a pinch of salt or a pinch of sugar. Panang curries are thicker, sweeter and milder than a red curry.

Sprinkle over sliced spring onion.