Panang Curry

• 1 can Panang Curry Paste
• 1 can Coconut milk
• 1 can Broth or water
• small amount Oil
• Kiefer lime leaves
• Salt
• 1 heaped tablespoon Peanut butter
• Jaggery powder
• Sugar
• Zucchini or squash
• Bell peppers
• Onions or shallots
• Broccoli
• Mushrooms
• Carrots
• Baby corn
• Water chestnuts
• Fresh lime juice
• Marchu
• Jasmine rice
• Any proteins you want to add - tofu, shrimp, chicken are all good options

Instructions

1. 1.Take the panang curry paste and add it to a heated pot with a small amount of oil.
2. 2.Stir and cook until you can smell the fragrance of the paste.
3. 3.Add the coconut milk and stir until the paste is all mixed in.
4. 4.Add the broth or water and bring to a gentle boil - keep stirring periodically so it doesn’t stick.
5. 5.If you have the kiefer lime leaves add them now - if you don’t have any then it’s fine for now.
6. 6.Add salt to taste.
7. 7.Add peanut butter - I just eyeball it as a heaped tablespoon per can of coconut milk - the peanut butter is my secret ingredient - I find it adds a bit of thickness and a flavor to the panang curry.
8. 8.You may want to start with less peanut butter and then taste and add more.
9. 9.You should not be able to taste it as an ingredient.
10. 10.At this point you can add jaggery powder to taste or you can add some palm sugar.
11. 11.Keep stirring until the peanut butter is all dissolved in.
12. 12.At this point if you have space in the fridge, store the curry for a day or two - the flavors meld together and become tasty.
13. 13.Add your vegetables at this point - I typically use zucchini or squash, some bell peppers (yellow, orange and red), onions or shallots, brocolli, mushrooms and carrots.
14. 14.Also add baby corn and water chestnuts if you want. Also add your choice of protein.
15. 15.Once all done you can thin the curry with more broth or water if it is too thick.
16. 16.At this point taste and add fresh lime juice and Thai chilies - I like to use the chili paste from Asian stores.
17. 17.Taste and add salt and sugar as needed.
18. 18.Serve with jasmine rice - the stickiness of the rice makes it well suited for panang curry.