Panang Curry

• 1/2 cup coconut milk with 1/2 cup water
• 1 lb chicken, sliced
• 1 small shallot, diced
• ​2 tbs curry paste
• 3 cloves garlic, minced
• chilies to taste
• 1 cup coconut milk
• 1/2 cup coconut milk with 1/2 cup water

• 1 onion, chopped
• bell peppers, chopped
• mushrooms, chopped
• 1 cup coconut with 1 cup water
• 30 g fish sauce
• 30 g palm sugar
• 50 g Thai basil leaves
• 4-5 kaffir lime leaves

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1. Heat coconut milk/water mixture and cook chicken with shallots; set aside
2. Stir fry curry paste in hot oil until fragrant, scraping around the pan with chilies
3. Slowly add coconut milk and cook until fat begins to fry to surface
4. Saute vegetables in curry until tender
5. Slowly add diluted coconut milk and cook gently for 3 more minutes
6. Cook in fish sauce and sugar
7. Stir in chicken, basil, and lime leaves
8. Serve over rice

Panang curry ingredients:  chilies, sea salt, galangal, lemongrass, coriander root, kaffir lime rind
peppercorns, shallots, garlic, roasted coriander seeds, roasted cumin, shrimp paste