Lemon and Thyme Infusion Panang Curry with Chicken and Bell Peppers

Method

1. Add lemon zest and thyme leaves during the last 3 minutes of simmering.
2. Heat oil in a pan, add curry paste, and cook 2 minutes.
3. Add chicken and cook until browned, about 5 minutes.
4. Stir in coconut milk, fish sauce, and sugar; simmer 5 minutes.
5. Add vegetables and cook until tender, about 5 minutes.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.