Step 1

Start by preparing the chicken and vegetables. Wash 14 oz boneless chicken breast and cut it into 1 inch cubes using a sharp knife. Slice ½ red bell peppers, ½ yellow bell pepper and cut a small broccoli head into small bite size florets.

Step 2

Heat 2 tbsp vegetable oil to a medium size pan.

Step 3

Add the chicken pieces to the pan and fry on high heat until they turn slightly browned, 3-4 minutes.

Step 4

Note – If making vegan, skip this process. You can use other meat of choice instead of chicken.

Step 5

Add ½ cup sliced red bell peppers, ½ cup sliced yellow bell peppers and 1 cup small broccoli florets to the pan and fry for 2 minutes.

Step 6

Note – You can use any vegetables of your choice.

Step 7

Move the chicken and vegetables on the side of the pan.

Step 8

Add 4 tbsp Panang curry paste to the pan.

Step 9

Note – Use vegan Panang curry paste for vegan version as the regular one have shrimp paste in it. You can reduce the amount of paste if like the curry milder.

Step 10

Fry for 2 minutes and then mix everything up.

Step 11

Add 1 tbsp palm sugar and cook for another minute.

Step 12

Add 5-6 sliced Kaffir lime leaves, 2 chopped bird’s eye red chilies, and 2 cups of coconut milk and let the curry simmer for 10-12 minutes. Now add 1 cup of water and mix well.

Step 13

Now add 2 tbsp fish sauce and a handful of torn Thai basil and mix well.

Step 14

Note – to make it Vegan skip fish sauce and use soy sauce or tamari instead.

Step 15

Serve hot.