Panang Curry

Bahan-bahan (6 porsi)

• 1 tablespoon coconut oil or canola oil
• 1 yellow onion (thinly sliced)
• 3 tablespoons Thai red curry paste
• 3 medium carrots (peeled and cut into ¼-inch coins)
• 2 red bell peppers (sliced into thin strips)
• 2 (14-ounce) cans light coconut milk (for a more decadent curry, use one can regular and one can light)
• 2 large leafy sprigs Thai basil (or regular basil plus additional leaves for serving)
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 (8-ounce) can bamboo shoots (drained)
• 3 tablespoons peanut butter
• 1 1/2 tablespoons low sodium soy sauce
• 1 tablespoon fish sauce (or additional low sodium soy sauce)
• 2 teaspoons Worcestershire sauce (omit to make vegetarian)
• 1 tablespoon coconut sugar or brown sugar
• 2 medium limes (zest and juice, divided (about 1 ½ teaspoons zest and ¼ cup juice))
• Cooked brown rice or cauliflower rice or quinoa (for serving)
• Chopped unsalted roasted peanuts (for serving)