Ingredients:

1 tablespoon Panang Curry Paste
2 tablespoons vegetable oil
2 cloves garlic, minced
1 1/2 lbs skinless boneless chicken breasts, cut in strips
1 medium onion, cut into wedges
1 medium red bell pepper, cut into strips
1/4 pound mushrooms, sliced
1/2 can Coconut Milk
2 tablespoons lime juice
1 cup loosely packed fresh basil, coarsely chopped
black pepper, to taste

Methods:

1. In large frying pan or wok, heat oil over medium high heat.
2. Add Panang Curry Paste. Sauté for 1 minute to soften.
3. Add garlic and onion. Sauté for 2-3 minutes or until onion is translucent.
4. Push mixture to sides of pan.
5. Add chicken. Lightly brown on all sides.
6. Add red bell pepper, mushrooms, Coconut Milk, lime juice, basil and black pepper.
7. Stir all together well. Simmer until chicken is cooked through, about 5 minutes.