Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 14 ounces boneless chicken thighs (400 g, rinsed, and cut into 1/2-inch pieces)
  • 1/2 cup sliced red bell peppers
  • 1/2 cup sliced yellow bell peppers
  • 1 cup florets of broccoli
  • 4 tablespoons Panang curry paste
  • 1 tablespoon palm sugar
  • 5-6 Kaffir lime leaves (chopped)
  • 2 bird's eye red chilies (chopped)
  • 2 cups coconut milk
  • 1 cup water
  • salt to taste
  • 1 tablespoon fish sauce
  • handful Thai basil

Instruction

  • Heat vegetable oil in a pan over medium-high heat.
  • Once the oil is hot, add chicken pieces and saute until they turn light brown in color (3-4 minutes), stirring frequently.
  • Add red bell peppers, yellow bell peppers, and broccoli florets to the pan and saute for 2 minutes.
  • Move the chicken and vegetables to the side of the pan.
  • Add Panang curry paste and saute for a minute, stirring continuously.
  • Now mix the paste with the chicken and veggies.
  • Add palm sugar and cook for another minute. 
  • Reduce the heat to low.
  • Add Kaffir lime leaves, bird’s eye red chilies, and coconut milk, and mix well.
  • Let the curry simmer for 10-12 minutes, stirring occasionally.
  • Now add water and mix well. Cook until the curry comes to a gentle boil.
  • Add fish sauce and a handful of torn Thai basil leaves and mix well. Serve hot.