Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons vegetable oil
  • 2 pounds 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)
  • 6 tablespoons Panang curry paste
  • 2 tablespoons brown sugar
  • 2 14-ounce cans coconut milk
  • 2 tablespoons fish sauce (or to taste)
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 tablespoon lime zest
  • a good handful fresh Thai or regular basil (chopped)
  • a good handful of fresh cilantro (chopped)
  • 2 leaves dried kaffir lime leaves (whole)

Instruction

  • 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.