Thai Panang curry with chicken

Delicious Thai Panang Curry Chicken Serves: 3-4 people Prep/Cook time: 20 minutes Ingredients: 20 Oz (565 grams). Chicken, white or dark as preferred. 1 Red Bell pepper 10 Kaffir Lime leaves Thai bird chilies (optional) 1.5 TBSP shaved Palm sugar 3/4 TBSP Fish sauce 2 TBSP Panang Curry paste (AROY-D brand or MAE PLOY are my favorites) 10 Oz. (300ml) Coconut milk Cooking Oil Note: You may make this dish with only fried tofu and vegetables or vegetables only I love to add white onion, and potatoes that i cut into 1.5 inch cubes and fried half way so it wont be mushy in curry when served Place them in curry half way while simmering I love my curry thick and rich. Should you prefer it thinner, you may substitute with water or chicken broth. (25% or less is my suggestion, otherwise it will be too watery and won't taste like curry but soupy). Dash of paprika will give extra vibrant red color. To make the dish extra spicy, paprika or cayenne is best because they are dried chilies and won't change the flavor profile of the dish. Hope you enjoy it as much as I do! From my happy corner to yours.... Thank you. Lina