Penang Curry

Ingredients

Thai basil leaves

1 cup, loosely packed

Roasted peanuts

1/2 cup, crushed

Red bell pepper

1, sliced

Kaffir lime leaves

4, torn

Palm sugar

2 tablespoons

Fish sauce

2 tablespoons

Penang curry paste

3 tablespoons

Chicken breast (or thighs)

1 pound, cut into bite-sized pieces

Coconut milk

1 can (13.5 oz)

Vegetable oil

2 tablespoons (for cooking)

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the Penang curry paste and sauté for 2-3 minutes until fragrant.
2. Add the chicken pieces to the pan, cooking until they are browned on all sides, about 5-7 minutes.
3. Pour in the coconut milk, followed by the fish sauce, palm sugar, and torn kaffir lime leaves. Stir to combine all the ingredients.
4. Bring the mixture to a gentle simmer and let it cook for 20 minutes, or until the chicken is fully cooked through and tender.
5. Add the sliced red bell pepper and crushed roasted peanuts to the pan, cooking for an additional 5 minutes until the bell pepper is slightly softened.
6. Remove the pan from the heat and gently stir in the Thai basil leaves, allowing their aroma to infuse the curry.
7. Serve the Penang Curry hot over steamed rice, garnishing with additional crushed peanuts and basil if desired.