2 chicken breast fillets
4 kaffir lemon leaves
1 stalk lemongrass (optional)
1 thumbnail-sized piece fresh ginger or galangal
4 garlic cloves
1 onion or 3 shallots
2-3 mildred chilies - more or less depending on spiciness
1/2 red bell bell pepper
1 pinch salt
2 tablespoons sugar
2-3 teaspoons Panang curry paste or spice mix
350 ml coconut milk (canned)
1 teaspoon shrimp paste
5 tablespoons fish sauce
1 tablespoon peanut butter

4 kaffir leaves as garnish, peanut powder as gimmick, alternatively chopped peanuts

Cut the chicken breast into bite-sized pieces, chop the onion, garlic, ginger or galangal. Cut the bell bell pepper into strips, the chilies into rings.

Sauté onion and garlic in a little oil without taking color. Add the spices (curry paste and chili with caution, so do not add everything). Mix everything well.

Now add the chicken, then the coconut milk and the rest of the ingredients: Fish sauce, peanut butter and shrimp paste.

Rice is enough for this.