Panang Curry

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

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

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

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

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

Instructions

1. 1Heat the coconut oil in a large, deep pot over medium heat for 1 minute until shimmering. Add the diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
2. 2Add the Thai red curry paste and stir constantly for 1–2 minutes over medium heat until fragrant and well combined with the onion.
3. 3Pour in the light coconut milk and add the fresh basil. Bring to a boil over medium-high heat, then maintain a gentle boil for 8 minutes, stirring periodically, until the sauce slightly thickens and darkens in color.
4. 4Add the carrots and bell pepper, stir well, and continue boiling for 5 minutes until the vegetables just begin to soften but remain slightly firm.
5. 5Cut the chicken breast into bite-sized pieces. Reduce heat to medium-low, then add the chicken, canned bamboo shoots, peanut butter, soy sauce, fish sauce, Worcestershire sauce, and brown sugar. Stir to combine and simmer for 5–7 minutes, stirring often, until the chicken is cooked through and no longer pink inside (internal temp 165°F).
6. 6Remove from heat. Squeeze the lime juice into the pot, stir to combine, and taste for seasoning—adjust soy sauce or fish sauce as needed.
7. 7Divide the curry evenly into 6 airtight containers while hot, then allow to cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat a container in the microwave or on the stovetop over medium heat, then top with dry roasted peanuts and fresh basil as desired.