Homestyle Chicken Penaeng with Bok choy and Potatoes

Method

1. Prepare chicken: Season the chicken pieces with salt and crushed garlic. Set aside.
2. Cook onions: Heat the oil in a large pan over medium heat. Add the diced onions and cook until soft and fragrant.
3. Add first half of curry paste: Add half of the Panaeng curry paste to the onions and cook for 1–2 minutes until fragrant.
4. Cook chicken: Add the seasoned chicken pieces and stir to coat them well in the curry paste. Cook until lightly sealed.
5. Add potatoes and coconut milk: Add the cubed potatoes and pour in the coconut milk. Stir well and bring to a gentle simmer.
6. Add second half of curry paste: Mix the remaining half of the curry paste with ¼ cup water, then stir it into the pan. Simmer together.
7. Simmer: Reduce heat and simmer for 15–20 minutes, or until the potatoes are tender and the chicken is fully cooked.
8. Add bok choy: Stir in the bok choy and cook for 2–3 minutes until just wilted.
9. Optional fresh tomatoes and tom yum paste: If using, add chopped tomatoes now for a fresh element and dissolve 1 heaped tsp of tom yum paste into the curry for an extra umami flavour.
10. Season: Taste and adjust seasoning with fish sauce and sugar as needed to balance flavours.
11. Serve: Serve hot with steamed jasmine rice.