Panang Curry

• •
  Coconut oil(15g)
• •
  Yellow Onion
• •
  Thai red curry paste(45g)
• •
  Carrots
• •
  Bell Pepper
• •
  Coconut Milk, Light, Canned
• •
  Basil, Fresh
• •
  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  Bamboo Shoots, Canned, Drained
• •
  Peanut Butter, Smooth(45g)
• •
  Soy Sauce, Low Sodium(23g)
• •
  Fish sauce(15g)
• •
  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

• •
  Brown sugar(15g)
• •
  Lime(8g)
• •
  Peanuts, Dry Roasted

Instructions

1. 1In a Dutch oven or similar large, deep, sturdy pot, heat the oil over medium heat. Add the onion and sauté until it is softened and turning translucent, about 5 minutes
2. 2Add the red curry paste and stir very quickly to coat the onion.
3. 3Add the coconut milk and basil and bring to a boil. Continue to boil, stirring periodically, until somewhat thickened, about 8 minutes.
4. 4Add the carrot and bell peppers. Boil and stir for 5 minutes more.
5. 5Reduce the heat to medium-low and add the chicken, bamboo shoots, peanut butter, fish sauce, Worcestershire sauce, and coconut sugar. Simmer, stirring often, until chicken is cooked through, about 4 to 6 minutes.
6. 6Remove from the heat. Stir in the lime zest and juice. Serve hot with rice and a sprinkle of chopped peanuts and basil.