Chicken Panang Curry

Instructions

1. 1

   Cook the rice. Thinly slice the chicken and bell peppers.

2. 2

   In a large skillet over medium heat, simmer 1/2 cup of the thick coconut cream from the top of the can with the curry paste 2-3 minutes until fragrant.

3. 3

   Add the chicken and cook 4 minutes, stirring, until no longer pink outside.

4. 4

   Stir in the rest of the coconut milk, peanut butter, fish sauce and brown sugar. Add the peppers and simmer 8-10 minutes until the chicken is cooked through and the sauce thickens.

5. 5

   Stir in torn basil and a squeeze of lime. Serve over rice. Use 2 tbsp curry paste for a milder sauce.