Ingredients
- 1 tablespoon vegetable oil
- 1 small onion sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons panang curry paste
- 2 teaspoons peanut butter
- 1 pound chicken breast thinly sliced
- 1 can (14 ounces) coconut milk
- 4 teaspoons fish sauce
- 1 tablespoon brown sugar
- 4 teaspoons lime juice
- 1/2 cup basil leaves chopped
- 3 tablespoons dry roasted peanuts chopped
- Kosher salt and black pepper optional
- Cooked jasmine rice for serving
- 4 lime wedges for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Sauté onion, bell peppers, garlic, and ginger until onion is translucent.
- Stir in the panang curry paste and peanut butter; sauté for 1 minute until fragrant.
- Add chicken to the skillet and stir to coat with the curry mixture. Pour in coconut milk, fish sauce, sugar, and lime juice. Bring to a simmer and cook until chicken is done and sauce thickens, about 10-15 minutes.
- Stir in basil leaves and chopped peanuts and let cook for a few more minutes. Adjust seasonings and add salt and pepper if preferred.
- Serve hot over jasmine rice with fresh lime wedges.
