Thai Panang Chicken Curry
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Cooking tools:
- Cutting board
- Chef's knife
- Skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Can opener
- Stove
- Serving bowl
- Spoon
Ingredients
- 1-1/2 lbs boneless skinless chicken thighs (chopped)
- 1 small onion (peeled and chopped)
- 1 red bell pepper (seeded and chopped)
- 1 orange bell pepper (seeded and chopped)
- 2 cloves garlic (minced)
- 1 tbsp coconut oil
- 4 oz Panang red curry paste
- 1 tbsp peanut butter
- 12 kaffir lime leaves (crushed)
- 13 1/2 oz thick coconut milk or cream (unsweetened)
- 3 tbsp fish sauce
- 1/4 cup Thai basil leaves (or sweet basil)
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