Panang Chicken Curry

Adapted from the New York Times

Ingredients

Curry paste:

• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 cup dry-roasted peanuts (preferably unsalted)
• 2-4 tbsp red curry paste, to taste

Curry:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tsp soy sauce or fish sauce
• 1 (13.5 oz) can coconut milk
• lime juice (a few tbsp), makrut lime leaves, and/or lime zest, to taste
• 1 1/2 tsp brown or granulated white sugar
• 1 zucchini
• 1 spicy pepper (optional)
• basil leaves, preferably Thai basil (optional)

Jasmine rice for serving

Directions

1. In a small bowl, mix the spices and red curry paste. Chop the peanuts as fine as you can, then add to the paste.
2. Halve the zucchini lengthwise and then cut into very thin half-moon slices, no thicker than 1/4 inch each.  If using a pepper, slice it thinly.
3. Slice the chicken into very thin (1/4" or so), 1 1/2-inch-long pieces. Place in a medium bowl, drizzle with soy (or fish) sauce, and mix until coated.
4. Heat a medium saute pan over medium-high. Scoop 4 tbsp of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste and reduce to medium. Cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce "breaks"), about 2-3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan. 
5. Add the lime (juice, zest, or leaves) and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk and the zucchini (and pepper) slices, increase the temperature to medium-high, bring to a boil, and cook, continuously stirring, until the zucchini is barely tender, about 4 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
6. Add the chicken and cook through, stirring frequently, until cooked through, about 3-4 minutes. Taste and add more soy/fish sauce and sugar, if needed. (This is not a sweet curry; the sweetness should take a backseat to the spice.)
7. Garnish with sliced basil and serve with jasmine rice.