Ingredients
1 ½ 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 garlic cloves, minced
1 tablespoon coconut oil
4 ounce can Panang red curry paste
1 tablespoon peanut butter
12 kaffir lime leaves, crushed
13.5 ounce can thick coconut milk, unsweetened
3 tablespoons fish sauce
¼ cup Thai basil leaves (or sweet basil)
Instructions
- 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.
- 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.
- 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.
- 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.