Penang Curry

Ingredients

• Thai basil leaves - A handful
• Roasted peanuts - 1/4 cup, crushed
• Red bell pepper - 1, sliced
• Kaffir lime leaves - 3, torn into pieces
• Palm sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Penang curry paste - 2 tablespoons
• Chicken - 500 grams, cut into pieces
• Coconut milk - 2 cups

Instructions

1. Heat a large pan over medium heat and add the curry paste. Cook for a few minutes until fragrant.
2. Add the chicken to the pan and cook until browned on all sides.
3. Add the coconut milk, fish sauce, palm sugar, and kaffir lime leaves to the pan. Stir well to combine.
4. Bring the mixture to a simmer and cook for 20 minutes, or until the chicken is cooked through.
5. Add the sliced red bell pepper and crushed peanuts to the pan. Cook for a further 5 minutes.
6. Remove the pan from the heat and stir in the Thai basil leaves.
7. Serve the curry hot with steamed rice.