Panang curry

Ingredients:
1 tablespoon oil
2 tablespoons Panang curry paste *
1 tablespoon peanut butter
2 pounds chicken breasts , cut into pieces against the grain
1 small onion , sliced
1 green bell pepper , thinly sliced
1 red bell pepper , thinly sliced
2 teaspoons freshly grated ginger
4 garlic cloves , minced
2 14 oz cans coconut milk (Chaokoh brand is my favorite)
2 teaspoons cornstarch
1/4 cup light brown sugar , packed
1 tablespoons fish sauce
1 tablespoon lime juice
1 cup loosely packed basil leaves , roughly chopped
Hot cooked rice white, brown or jasmine

Instructions:
1. Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
4. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
Serve over hot cooked rice.