Peanut Curry


  • 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


  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.