Easy Thai Panang Curry

Ingredients:

2 tablespoons vegetable oil
1 kg chicken thighs or breast boneless and skinless, cubed
1 red bell pepper seeded and sliced
1 onion (small) chopped
2 cloves garlic chopped
2 fresh red chili peppers sliced and seeded
50gr Panang curry paste
2 tablespoons brown sugar
2 cans coconut milk
2 tablespoons fish sauce or to taste
1 tablespoon lime juice freshly squeezed
1 tablespoon lime zest
a handful fresh basil chopped
a handful of fresh coriander chopped
2 whole dried kaffir lime leaves

Instructions

• Heat 2 tablespoons of oil in large skillet or wok over medium heat.  Add the chicken and brown on all sides.  Remove from pan and set aside.
• Add sliced red pepper and onion to the pan and cook until softened (about 5 minutes).
• Add the garlic and the chili peppers and cook about 30 seconds.  Add the chicken back to the pan. Add the curry paste and brown sugar.  Fry until fragrant.
• Stir in the coconut milk.  Stir the fish sauce, lime juice, and zest into the mixture;  Add the herbs and lime leaves.   Bring to a boil, lower to a simmer and cook until the sauce reduces and the chicken is cooked through (about 10 minutes).
• Taste and adjust salt and if more is needed, add more fish sauce and serve with fluffy basmati rice.

Note: For a nice seafood curry swap chicken for shrimps.