Chop the chicken. Peel and chop the shallots. Slice the bell pepper. Finely slice 5/7.5/10 cm of the lemon grass. Keep the rest whole.

Rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the shallots and cook for 3 min. Add the ginger garlic paste, sliced lemon grass and Panang curry paste. Cook for 2 min further.

Add the chicken, bell pepper and chilli flakes (spicy!). Cook for 2 min. The chicken doesn't need to be cooked through at this point.

Add the peanut butter, tamarind paste, fish sauce, coconut milk, measured water, coconut sugar, lime leaves and the big piece of lemon grass. Simmer (don't boil) over a low heat for 10 min.

Slice the lime into wedges. Season the curry with a squeeze of lime juice and salt if needed. Remove the lemon grass piece and the lime leaves. Serve the curry over the cooked jasmine rice. Garnish with any remaining lime wedges and the thai basil leaves.