Panang Curry wiyh Broccoli

Description
This is the best, spicy panang curry I have ever had. I think what makes it so good is the quality panang curry paste I use and the kifir lime leaves and basil leaves. Do not skimp on these. You can usually find and Asian food store. Our local one is surprisingly inexpensive too. You can freeze the curry and it tastes fresh when warmed. Also, note that I love spicy food but I halved the curry paste here. I could still eat it with 1/2 cup but none of our company could. This is a spicy dish!

8 servings.

Ingredients
1 1/2 pounds boneless skinless chicken breast, chopped into 1/2 inch squares
1 small onion, peeled and chopped
4 heads broccoli, chopped into 1 inch sizes
2 cloves fresh garlic, minced
1 tablespoon coconut oil
2 ounces Panang red curry paste (1/4 cup MAE PLOY red curry paste)
1 tablespoon peanut butter
12 kaffir lime leaves, crushed
13.5 ounces thick coconut milk, unsweetened (1 can)
1/4 cup Thai basil leaves
2 cups of dry batsami rice, cooked (approx 4 cups)

Directions 

Step 1
Cut the chicken into bite-size pieces. Chop Broccoli into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.

Step 2
Place a 14-inch skillet over medium-high heat. Add the coconut oil, garlic, onion and Broccoli and sauté until soft.

Step 3
Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan.

Step 4
Now add kaffir lime leaves, thai basil and coconut milk and stir in the chopped chicken and bring to a boil.

Step 5
Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally.

Step 6
Remove from heat and stir in the basil leaves. Serve with cooked batsami rice.