Panaeng Chicken Curry

Maesri panaeng curry with chicken, coconut cream, kaffir lime, and chili — served with rice and naan.

Ingredients

1 lb boneless chicken breast, cut into ¼ inch thick pieces (any meat will work)
1 head of broccoli, cut into florets
4 tablespoons Maesri Panaeng curry paste
2 cans coconut cream (solid cream only — scoop off the thick top; discard or save the liquid)
4 tablespoons red spur Thai chili, thinly sliced (jalapeños are a decent backup)
8 kaffir lime leaves, thinly sliced
2 tablespoons fish sauce
2 tablespoons palm sugar (or substitute sugar)
4 tablespoons coconut oil

Start the rice before the curry. Bring 2 cups of salted water and the jasmine rice to a boil, reduce to a simmer, cover, and cook for 14 minutes. Keep covered until ready to serve.
Cut the chicken into ¼ inch thick slices.
Open the coconut cream cans and scoop out only the solid cream from the top of each can. Do not use the thin liquid underneath for the curry.
Heat the cooking oil in a large deep nonstick pan or wok over medium heat. Add the Panaeng curry paste and cook until fragrant.
Stir in half of the solid coconut cream and continue cooking until the oil begins to separate on the surface.
Add the chicken and cook until it just turns white (about 20% cooked).
Add the rest of the solid coconut cream. Stir in the fish sauce and palm sugar.
Simmer until the chicken is fully cooked and the curry has thickened.
Stir in the sliced kaffir lime leaves and red chili, then remove from the heat.
If making the coconut cream topping, whisk together the ½ cup coconut cream and 1 teaspoon cornstarch. Heat over medium heat, stirring continuously until slightly thickened.
Create a mound of jasmine rice in the center of a pasta bowl and add the curry alongside warm naan. Garnish with the thickened coconut cream, additional kaffir lime leaves, sliced red chili, and fresh basil if desired.