Panang Chicken Curry

Ingredients

• 6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
• 4 tablespoons (60 g) panang curry paste
• 1/2 cup (95 g) brown onion, sliced thin
• 4 makrut lime leaves, fine chiffonade
• 1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
• 1/2 tablespoon (10 g) tamarind paste
• 2 teaspoons (10 ml) fish sauce
• 1 teaspoon sugar
• 1 red bell pepper, sliced
• 1 zucchini, sliced into 1/4-inch rounds
• 1 cup (240 g) canned bamboo shoots, sliced
• 1/2 cup (95 g) Thai sweet basil leaves, roughly chopped

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