THAI PANAENG CURRY

1 kilo skinless chicken breasts, diced
2 tablespoons canola oil
1 large yellow capsicum,
1 large red capsicum
1 onion
2 teaspoons minced garlic
1 jar valcom panaeng curry paste
1 tablespoon peanut butter
2 cans coconut cream
3 tablespoons fish sauce
12 kaffir lime leaves
1/4 cup fresh basil leaves, roughly chopped


spray a large deep frypan with cooking spray and saute
chicken until colour changes. drain and put aside.

place the canola oil into the same pan and saute onion for 1
minute.  add the capsicum and garlic. saute for another 2
minutes.

push vegies to the side of the pan and add the jar of curry
paste. saute until fragrant.  add the peanut butter, the
coconut cream, the fish sauce and the kaffir lime leaves.

add the chicken.

bring to boil then simmer for 15 minutes. remove from heat
and stir in the basil leaves.

serve with rice.