Panang curry | Entrees | Umami

Ingredients

• 1 tablespoon oil
• 2 tablespoons Panang curry paste *
• 1 tablespoon peanut butter
• 2 pounds chicken breasts , cut into pieces against the grain
• 1 small onion , sliced
• 1 green bell pepper , thinly sliced
• 1 red bell pepper , thinly sliced
• 2 teaspoons freshly grated ginger
• 4 garlic cloves , minced
• 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
• 2 teaspoons cornstarch
• 1/4 cup light brown sugar , packed
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 cup loosely packed basil leaves , roughly chopped
• Hot cooked rice white, brown or jasmine