Peanut Curry from Ben Overmyer

Ingredients

• 1 can Maesri panang curry paste
• 2 cans coconut milk
• 1.5 lbs chicken breast, cut into one-inch chunks
• 1 large green bell pepper, chopped
• 1/3 large white onion, chopped
• 2 tbsp crunchy peanut butter
• 1 cup crushed peanuts
• 1 tbsp olive oil
• 1 tbsp ground kaffir lime leaves
• 6-8 Thai chili peppers, chopped
• sea salt