I used 1 can of coconut cream and 1/2 can of coconut milk. Couldn’t find kaffir leaves in 2 stores so I zested a lime and added 2 bay leaves. I didn’t measure the panang curry paste or fish sauce and added Thai chili flakes to taste. I started by sautéing garlic shallots in peanut oil then added the panang curry paste until fragrant, added the chicken until it was cooked evenly, and then added the remaining ingredients plus canned bamboo shoots. At the end, I made a corn starch slurry to thicken up the curry. Really good base recipe!
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