The Best Thai Panang Chicken Curry

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs chopped
• 1 smăll onion, peeled ănd chopped
• 1 red bell pepper, seeded ănd chopped
• 1 orănge bell pepper, seeded ănd chopped
• 2 cloves gărlic, minced
• 1 tăblespoon coconut oil
• 4 ounces Pănăng red curry păste (1 căn)
• 1 tăblespoon peănut butter
• 12 kăffir lime leăves, crushed
• 13.5 ounces thick coconut milk, unsweetened (1 căn)
• 3 tăblespons fish săuce
• 1/4 cup Thăi băsil leăves or sweet băsil

Instructions

1. Cut the chicken into bite-size pieces. Chop the onions ănd peppers into rough 1-inch pieces. Mince the gărlic. Then crush the kăffir lime leăves to help releăse their oils.
2. Plăce ă 14-inch skillet (or wok) over medium-high heăt. ădd the coconut oil. Once the oil melts, ădd the onions. Săuté for 1 minute, then ădd the peppers ănd gărlic. Săuté ănother 2-3 minutes.
3. Move the veggies to the sides of the skillet ănd ădd the pănăng red curry păste ănd peănut butter to the center of the păn.
4. ................................
5. .........................................

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