One of our favorite home cooked meals:
And this is how you make this fresh and flavorful meal:
Chop up 2 large green and 2 large red bell peppers.
Shred 4 kefir lime leaves.
10-12 Thai basil leaves.
Cube 3 large chicken breasts.
Coconut oil, coconut milk, fish sauce and panang curry paste.
(These were purchased at the Asian market; however,
they may be found at some grocery stores.)
Melt 1 T coconut oil in pan.
Add cubed chicken
and cook until white.
Add 1/8 cup fish oil,
and vegetables, basil and lime leaves.
Cook for 3-5 minutes.
Add 2 T panang curry paste and,
one can of coconut milk.
Simmer until chicken is cooked through and vegetables are cooked to desired crispness.
(I like mine quite crisp so I do not cook them for very long.)
Then enjoy this spicy dish from Thailand!