Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.
Push veggies to one side of the pan. Add washed and cleaned chicken things. Cook until chicken browns a bit and changes colour.
Mix chicken and veggies together. Continue cooking it for a minute more.
Again gather chicken veggie mix to one side of the pan. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste. Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.
Stir in unsweetened peanut butter, fish sauce and palm sugar. Nutmeg powder to be added now if using.
Take Kaffir lime leaves on your palm and crush it. Add crushed kaffir lime leaves to the pan. Note - If you can’t get palm sugar , substitute with brown sugar or jaggery. Crushing kaffir lime leaves helps release its wonderful aromatic oil, making Panang curry flavorsome.
Cook stirring regularly for 2 minutes.
Simmer flame. Pour in thick coconut milk. Give it a good stir.
Let it cook for 5-7 minutes or until chicken is fully cooked.
Turn off the flame. Add Thai basil leaves. Stir.
It’s great when served with steamed jasmine rice. You can also serve with rice noodles.
Video
Notes
Fry curry paste - The essential step to make a good curry with great taste is frying curry paste until you see the oil separates from the curry paste.
Kaffir lime leaves - Crushing kaffir lime leaves before adding to the curry will release all its aromatic oil to the curry.Â
Peanut allergy? Panang curry paste usually has peanuts. If you are allergic to peanuts, you may want to avoid this curry.
Fish sauce - adjust as per taste preference. I would skip salt if adding fish sauce.
Coconut oil - gives curry a better taste. You can substitute with vegetable oil or canola oil, I don't recommend olive oil.
Spicier curry - The recipe makes medium spicy curry. If you want to make it spicier, use curry paste that is spicy enough, or use 1 or 2 birds-eye chili in the recipe.Â
Palm sugar substitute - If you can’t get palm sugar, substitute with brown sugar or jaggery.
 Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.