Panang Curry - Serves 3- 4

INGREDIENTS:

• 1 lb. chicken pieces, breast, thigh or drumsticks - sliced
• 3 tomatoes, cut into wedges
• 1 red bell pepper or sweet red pepper, cut into wedges
• 2 kaffir lime leaves
• 1/2 loose cup fresh Thai basil leaves (roughly chopped)

CURRY SAUCE:

• 4 Tbsp tomato paste
• 1 small onion, wedges
• 1 thumb-size piece galangal, diced
• 3 cloves garlic
• 1 Tbsp soy sauce
• 1/2 Tsp dark soy sauce
• 2 Tbsp fish sauce
• 1 Tsp shrimp paste
• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1/2 Tsp ground coriander
• 1/2 Tsp cumin
• 1-2 red chili (or jalapeno), minced, OR 1/2 to 1 tsp. cayenne pepper or chili flakes to taste
• 1/2 Tsp turmeric
• 1/2 Tsp cinnamon
• 1/8 Tsp nutmeg
• 1/8 Tsp ground cloves
• 1 - 15oz coconut milk
• Juice of 1/2 lime

Steps:

1. Prepare the curry sauce by placing all sauce ingredients in a food processor. Process well.
2. Pour sauce into a wok/deep pan and heat it up to a slow boil.
3. Add the chicken plus lime leaves. Mix well and cook the meat until about 75% cooked.
4. Add the tomatoes and peppers. Continue to cook for 5 – 10 minutes.
5. Serve Hot! Over jasmine rice and top with a sprinkle of fresh Thai basil leaves.