INGREDIENTS
1 1/2
lbs Chicken thigh, boneless
5 cloves
Garlic
1
Green bell peppers
6
Kaffir lime leave
1
inch Lemongrass
1
Red bell peppers
1/4 cup
Thai basil, leaves
1
White onion
2 cups
Coconut milk, thick
1
small jar Thai panang curry paste
2 tsp
Fish sauce
1 tbsp
Peanut butter, unsweetened
1/2
inch Galangal
1 pinch
Nutmeg
2 tsp
Palm sugar
1
Salt
1 tbsp
Coconut oil