1-2 medium onions sliced
2 Bell peppers, cubed
5-6 tsp. minced garlic
4 Tbls. grated fresh ginger
2 Tbls. Panang Curry paste
2 Bell peppers, cubed
5-6 tsp. minced garlic
4 Tbls. grated fresh ginger
2 Tbls. Panang Curry paste
3 Tbls. Creamy peanut butter
4 chicken breast, cubed
2 cans coconut milk
1/2 cup brown sugar
2 Tbls lime juice
zest of 1 lime
1 cup fresh basil leaves, chopped
1 Tbls. oyster sauce
4 chicken breast, cubed
2 cans coconut milk
1/2 cup brown sugar
2 Tbls lime juice
zest of 1 lime
1 cup fresh basil leaves, chopped
1 Tbls. oyster sauce
Heat 2 Tbls olive oil in a stock pot. Sauté' onions, peppers, garlic and ginger, about 5 minutes. Add the curry and peanut butter, sauté' til melted. Add remaining ingredients, and sauté for about 15 minutes, or til chicken is cooked. Serve over Jasmine rice.
