Panang curry

Ingredients:

• 1 tablespoon oil
• 2 tablespoons Panang curry paste (*)
• 1 tablespoon peanut butter
• 2 pounds chicken breasts (, cut into pieces against the grain)
• 1 small onion (, sliced)
• 1 green bell pepper (, thinly sliced)
• 1 red bell pepper (, thinly sliced)
• 2 teaspoons freshly grated ginger
• 4 garlic cloves (, minced)
• 2 14 oz cans coconut milk ((Chaokoh brand is my favorite))
• 2 teaspoons cornstarch
• 1/4 cup light brown sugar (, packed)
• 1 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 cup loosely packed basil leaves (, roughly chopped)
• Hot cooked rice (white, brown or jasmine)
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Instructions:

1. Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
4. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
5. Serve over hot cooked rice.