The Best Thai Panang Chicken Curry

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs chopped
• 1 small onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 orange bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 tablespoon coconut oil
• 4 ounces Panang red curry paste (1 can)
• 1 tablespoon peanut butter
• 12 kaffir lime leaves, crushed
• 13.5 ounces thick coconut milk, unsweetened (1 can)
• 3 tablespoons fish sauce
• 1/4 cup Thai basil leaves or sweet basil

1. Cut the chicken into bite-size pieces. Chop the onions and
   peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime
   leaves to help release their oils.
2. Place a 14-inch skillet (or wok) over medium-high heat. Add
   the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then
   add the peppers and garlic. Sauté another 2-3 minutes.
3. Move the veggies to the sides of the skillet and add the
   panang red curry paste and peanut butter to the center of the pan. Sauté the
   curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add
   the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
4. Stir in the chopped chicken and bring to a boil. Lower the
   heat and simmer for 10-15 minutes, until the chicken is cooked through and the
   sauce thickens. Stir occasionally. Remove from heat and stir in the basil
   leaves. Serve with rice, quinoa, or noodles.

There are some ingredients that may need to be purchased at
an Asian food market, but this recipe is worth the trip! Most likely: panang
red curry paste, kaffir lime leaves, thick canned coconut milk, fish sauce, and
Thai basil. Kaffir lime leaves can be kept in the freezer. They turn dark, but
retain their flavor. Kaffir lime leaves stay a little tough, even after
cooking. You can eat them, eat around them, or take them out after cooking.

This Recipe adapted from >>>> Click Here