INGREDIENTS
1 1/2 lbs
chicken thigh
1
onion
5 cloves
garlic
1
bell peppers
1
bell peppers
1/2 inch
galangal
1 inch
lemongrass
1 tbsp
coconut oil
1 small jar
thai panang curry paste measured
1 tbsp
peanut butter
2 tsp
fish sauce
1 pinch
nutmeg powder optional
1 serving
salt if required
2 tsp
brown sugar
6
kaffir lime leave
2 cups
coconut milk
1/4 cup
thai basil leaves