Peanut Curry

Ingredients

• 1 can Maesri panang curry paste
• 2 cans coconut milk
• 1.5 lbs chicken breast, cut into one-inch chunks
• 1 large green bell pepper, chopped
• 1/3 large white onion, chopped
• 2 tbsp crunchy peanut butter
• 1 cup crushed peanuts
• 1 tbsp olive oil
• 1 tbsp ground kaffir lime leaves
• 6-8 Thai chili peppers, chopped
• sea salt

Directions

1. Heat the oil in a 12-14 inch pan on medium heat.
2. Saute the onion, adding sea salt as necessary.
3. Add the bell pepper and continue to cook for another 2-3 minutes.
4. Push the veggies to the sides of the pan. Cook the panang curry paste and peanut butter in the middle for a few minutes.
5. Add the Thai chili peppers and mix everything together.
6. Add the coconut milk and kaffir lime powder, stirring thoroughly.
7. Bring to a boil.
8. Add the chicken. Reduce to medium-low heat and cover. Simmer for 15 minutes.
9. Serve with rice. Use the crushed peanuts as a garnish.