1. Heat the oil in a large frying pan over a medium-high heat. 2. Add the chicken, salt and pepper and fry, turning the chicken regularly, for 5 minutes, until the chicken is sealed (it won’t be cooked through at this point). 3. Add the onion, peppers, garlic, ginger and panang curry paste. 4. Fry, stirring regularly, for 3 minutes, ensuring the curry paste coats the chicken and vegetables. 5. Add the peanut butter, stock, coconut milk, fish sauce, lime juice, brown sugar and Thai basil leaves. 6. Stir together, bring to the boil, then turn the heat down and simmer for 5-10 minutes, stirring occasionally, until the sauce is reduced slightly and chicken is cooked through. 7. Slowly pour in the cornflour slurry, whilst stirring, to thicken the sauce further if desired (you may not need all of the cornflour slurry). 8. Turn off the heat and serve the curry with boiled rice. Top with chopped peanuts, spring onions and a few fresh Thai basil leaves.