Panang Chicken Curry

In a heavy-bottomed pot, heat 3 tablespoons of the thick coconut cream over high heat for about 1 minute, until it starts to sizzle.

Stir in the panang curry paste and cook, stirring, until it thickens, dries out, and becomes fragrant, about 1 minute. Add the sliced onion and half of the makrut lime leaf chiffonade. Continue to stir-fry until the paste has the consistency of peanut butter. If it sputters, add a small amount of coconut milk to keep it moving.

Stir in the remaining coconut milk. Increase the heat to high and bring to a full rolling boil.

Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.

Reduce the heat to a simmer. Add the sliced chicken breast, tamarind paste, fish sauce, and sugar. Cook until the chicken is about halfway cooked, about 5 minutes.

Add the sliced red bell pepper and zucchini. Continue to simmer until the chicken is cooked through, about 5 more minutes.

Stir in the sliced bamboo shoots and chopped Thai sweet basil leaves. Taste and adjust seasoning as needed.

Serve immediately over jasmine rice. Garnish with a few ribbons of the remaining makrut lime leaf.