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1 tbsp. cooking oil
1 small onion, chopped
stir 1 min
1 red bell pepper
1 orange bell pepper
2 cloves garlic, minced
sauté 2-3 min
move veggies to the side
1 tbsp. (20g) peanut butter
115g panang curry paste
sauté curry 2-3 min
12 kaffir lime leaves, crushed
1 can coconut milk
3 1 tbsp. (17g) fish sauce
stir to blend
1 ½ lbs. (681g) chicken thighs, chopped
stir and bring to a boil
lower heat and simmer for 10-15 min till chicken is cooked
stir occasionally