Agias Sofias 16, Corfu 49100, Greece
T. +30 26610 33848 | M. 6947 704919 | E. firstname.lastname@example.org
Ingredients: serves 4
2 tablespoons vegetable oil
500 gr chicken thighs or breast boneless and skinless, cubed
1 red bell pepper seeded and sliced
1 onion (small) chopped
1 cloves garlic chopped
1 fresh red chili peppers sliced and seeded
3 tablespoons Panang curry paste
1 tablespoons brown sugar
1 14-ounce cans coconut milk
1 tablespoons fish sauce or to taste
1 tablespoon lime juice freshly squeezed
1 tablespoon lime zest
A handful fresh Thai or regular basil chopped
A handful of fresh cilantro ( coriander) chopped
1 dried kaffir lime leaves whole
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 for saltiness and if more is needed, add more fish sauce if necessary and serve with a side of basmati rice.
Enjoy !! 🙂