Thai Pepper's Panang Chicken Curry

Ingredients for 1 person serving:

• 8 ounce white chicken meat, sliced in long flat strips
• 1 cup coconut milk
• 1 teaspoon finely shredded kafir lime leaves
• 1 teaspoon red panang curry paste
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 3-4 fresh sliced bell peppers
• 1 bay leaf

Instructions:

• place wok or frying pan on medium heat
• add the oil and 3 tablespoons of coconut milk and bring to a boil
• add the curry paste and cook until it is fragrant and some oil surfaces
• add the chicken
• when the chicken is blanched, add the remaining coconut milk
• season with sugar and fish sauce
• when curry comes to a boil, add the kafir lime leaves and bell peppers
• can also be made with shrimp (cook separately and add to the sauce at the end)
• can also add several green beans
• can also add some peanut butter. [recipe by Lidia Bastianich]