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.
