You will need:

The mild and flavorful Panang curry with chicken fillet, bell pepper and green peas tastes good to both young and old alike. A moderately spicy sauce should suit everyone, and those who want a more spicy experience can add some chili flakes or chopped fresh chili to the sauce.  

Serves: for 4

Preparation:

Heat a pan with coconut oil on the stove over medium heat.

Add the chopped onion to the oil and sauté for about a minute. Add chopped paprika and garlic to the pan and simmer for 2-3 minutes. Push the peppers to the sides of the pan and add Panang curry and peanut butter to the center of the pan.

Heat the pasta through for a few minutes to release the aromas. Stir in the pan and then add the kaffir lime leaves (or bay leaves), coconut cream and fish sauce. Mix everything together and then add the chicken to the sauce.

Bring to a boil, lower the heat and simmer the whole pan over low heat for 10-15 minutes until the chicken is cooked through. Add green peas and heat for another 1-2 minutes. Remove from pan, check flavors and add fresh herbs.  

When serving, you can offer steamed rice, rice noodles or quinoa instead.