Penang Curry

Ingredients

• 3 Tablespoons Panang Curry Paste (May Ploy Brand)
• 2 Tablespoons Peanut butter
• 2 large Chicken Breasts (sliced into 1” chunks)
• 1 small onion (diced)
• 1 green bell pepper (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 1 orange bell pepper (thinly sliced)
• 1 Tablespoon ginger (grated)
• 5 cloves garlic (minced)
• 2 14oz cans coconut milk
• 2 teaspoons cornstarch
• ¼ cup brown sugar
• 1 ½ Tablespoon fish sauce
• 2 Tablespoon lime juice (I just used two limes worth)
• 1 cup basil (roughly chopped)
• 1/8th teaspoon MSG (optional)

Directions

• Heat oil in the pot over medium high heat
• Sauté 1 small onion for 2 minutes
• Add the following and sauté for 2 more minutes
  • 1 green bell pepper
  • 1 orange bell pepper
  • 1 red bell pepper
  • 5 garlic cloves
  • 1 tablespoon ginger
• Move veggies to a corner of the pan
• Add 3 Tablespoons Curry Paste and 2 Tablespoons Peanut butter sauté until fragrant (~2 minutes)
• Add 1 ½ cans of coconut milk
• Whisk 2 teaspoons of cornstarch in remaining ½ can of coconut milk
• Add corn starch slurry into the pot
• Stir until combined
• Add 2 Large Chicken Breasts and simmer 20 minutes or until chicken breast fully cooked
• Stir in the following and simmer for 5 minutes
  • ¼ cup brown sugar
  • 1 ½ Tablespoon fish sauce
  • 2 Tablespoon lime juice
  • 1 cup basil

Notes

• May ploy brand curry is by far the best
• You can omit one bell pepper – usually I get rid of the orange pepper