Easy Chicken Pangang Curry

Serves: 6-8

Ingredients

• 1.5-2 lbs chicken breast

• 1 can of coconut milk

• 1 Tbsp coconut oil

• 3 Tbsp fish sauce

• 1 can bean sprouts

• 2 cups jasmine rice

• 1 yellow onion

• 4 cloves garlic

• 3 bell peppers

• 4 oz red curry paste

• 2 Tbsp peanut butter

• 1/2 cup sweet basil

Method:

1. Cut the chicken into bite-size pieces. Chop the onions and peppers into roughly 1-inch pieces. Mince the garlic.

2. Place a large skillet over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.

3. Boil your water and add 2 cups rice and 4 cups water. Cook according to package directions.

4. Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Stir to blend

5. Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice.

6. Thank me later. This recipe is amazing.