Panang Version 2

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 lb sliced chicken breast
• 1/2 lb shrimp
• 0.25 (4 ounce) can red curry paste
• 1 (14 ounce) can coconut milk
• kaffir lime leaf (sliced)
• thai basil, chopped
• 1 pinch ground cumin
• 1 pinch ground coriander
• 1 -2 tablespoon fish sauce
• 1 -2 tablespoon crunchy peanut butter
• 1 -2 tablespoon sugar
• 1 -2 bruised thai chili pepper
• 1 cup frozen peas
• 1 cup sliced green pepper

Recipe

• 1 place oil in bottom of wok.
• 2 add: sliced chicken breast meat (1 pkg), 1/4 can red curry paste (1 - 2 tablespoons), 1/3 can coconut milk, kaffir lime leaves (sliced), pinch of ground cumin, pinch ground corriander.
• 3 1 - 2 tbls fish sauce (start with one and add more later after everything is combined).
• 4 cook together until chicken is half done add shrimp (if using).
• 5 add 1/3 - 2/3 can cocnut milk.
• 6 1 big spoon crunchy peanut butter.
• 7 1 - 2 tbls sugar.
• 8 thai basil chopped.
• 9 hot chili to taste (i put one bruised chili pepper, sliced, with the initial ingredients).
• 10 handful frozen peas.
• 11 sliced green pepper.
• 12 cook till thickened serve over steamed jasmine rice.