Thai Chicken Panang Curry

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1 1/2 lbs chicken thigh 1 white onion 5 cloves garlic 1 green bell peppers 1 red bell peppers 1/2 inch galangal 1 inch lemongrass 1 tablespoon coconut oil 4 1/2 tablespoon Thai Panang curry paste 1 tablespoon unsweetened peanut butter 2 teaspoon fish sauce 1 pinch nutmeg powder optional Salt to taste if required 2 teaspoon brown sugar 6-8 kaffir lime leave 1 can (14 oz) coconut milk 1/4 cup Thai basil leaves Ingredients List

In hot coconut oil saute onion, minced garlic, bell peppers, galangal, lemon grass.

Cook chicken until it begins to brown

Add Thai red curry paste and fry

Add coconut milk. Simmer

Let curry simmer for 5-7 minutes.

DONE! Garnish with Thai basil leaves.

Serve With Rice. So good!