Panang Curry

• 1 tablespoon oil
• 1 small onion , sliced
• ▢1 green bell pepper, thinly sliced
• ▢1 red bell pepper, thinly sliced
• 2 pounds boneless skinless chicken thighs, diced in bite size chunks
• ▢2 teaspoons freshly grated ginger
• ▢4 garlic cloves, minced
• ▢2 14 oz cans Chaokoh coconut milk
• ▢2 teaspoons cornstarch
• 1 can maesri panang curry paste
• ▢1 tablespoon brown sugar
• ▢1 tablespoons fish sauce
• 1 c frozen peas
• ▢1 tablespoon lime juice
• ▢1 cup loosely packed Thai basil leaves, roughly chopped
• 1 Tbsp finely minced lime kaffir leaves
• ▢Hot cooked rice white, brown or jasmine

Sauté onions in hot oil for a few minutes with salt and pepper, then add bell pepper slices. Sauté until desired tenderness. Turn up heat and sear chicken pieces. Add ginger and garlic and sauté until fragrant. Then add 1 1/2 cans of coconut milk, scraping up bits of flavor from the pan. Whisk cornstarch with the remaining 1/2 can of coconut milk and add, along with brown sugar and fish sauce. Reduce heat and cover, simmering until chicken is cooked through and tender. Add frozen peas and cook until heated through. Garnish with lime juice, basil leaves, and lime kaffir leaves. Serve over hot rice.