Sauté diced red onions in peanut oil in wok, add panang curry paste and continue to sauté for one minute. Add coconut milk and bring to a boil. Add chicken or turkey breast to the hot broth form and simmer. After 2-3 min, scoop out the meat with a ladle and keep warm.
Reduce the sauce considerably. Then add the meat and coconut whipped cream repeatedly and reduce a little. Add pineapple chunky without the juice (or fresh pineapple) and crushed peanuts (mortar). Season with lime juice, brown sugar and fish sauce.
Sprinkle the dish with the Thai basil.
Serve with steamed basmati or Thai long grain rice.
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