INGREDIENTS
1/2 lb
Chicken thighs (thin sliced)
1 tbsp
Oil
1 1/2 tbsp
Panang Curry Paste
1 can
Coconut Milk (14 oz )
1/2 cup
Mushroom (sliced)
1/2 cup
Bell pepper (red sliced)
1/2 cup
Onion (sliced)
1/2 cup
Carrot (sliced)
2
Thai Red Chili (sliced (optional))
10
leaves Thai Basil
1 tbsp
Lemon juice
1/2 tsp
Salt
2 tsp
Sugar