Panang Curry

One of our favorite home cooked meals:

 And this is how you make this fresh and flavorful meal:

Chop up 2 large green and 2 large red bell peppers.

Shred 4 kefir lime leaves.

10-12 Thai basil leaves.

 Cube 3 large chicken breasts.

Gather up:

Coconut oil, coconut milk, fish sauce and panang curry paste.

(These were purchased at the Asian market; however,

they may be found at some grocery stores.)

Melt 1 T coconut oil in pan.

 Add cubed chicken

 and cook until white.

 Add 1/8 cup fish oil,

 and vegetables, basil and lime leaves.

Cook for 3-5 minutes.

 Add 2 T panang curry paste and,

 one can of coconut milk.

Simmer until chicken is cooked through and vegetables are cooked to desired crispness.

(I like mine quite crisp so I do not cook them for very long.)

Then enjoy this spicy dish from Thailand!