Thai Panang Curry

Ingredients: For Paste:

• 1 thumb size piece of ginger, peeled and roughly chopped

• 4 cloves of garlic

• 1 can of coconut milk

• 1 cup tomato sauce

• 2 tbs fish sauce

• 2 tbs soya sauce

• ⅛ tsp ground cloves

• 1 tbs Black pepper

• ½ tsp ground coriander

• 1 tsp ground cumin powder

• 1 tbs chili powder

• ⅛ tsp nutmeg

• ½ tsp cinnamon

• ½ tsp turmeric

• ½ lime, juiced

• Salt to taste

Main Curry:

• 4 carrots, chopped into small pieces

• 1 cup Capsicum (Red,Yellow,Green)

• 1 cup Baby Corn cut into small pieces

• 1 cup peas

• 1 chicken breast, cut into 1" pieces ( Or tofu)

• white rice, cooked for serving

• 4 stems of basil, optional, for garnish

• Oil

Directions: 1. In blender , put every ingredient besides the chicken, peas and carrots and all vegetables 2. In large Pan, add 2 tbsp oil , add all capsicum , saute for a couple of minutes till capsicum become tender

3. Add above paste into it. 3. Add the chicken and carrots and baby corn.Cover and bring to a boil. Turn down the heat a bit and simmer for 15-20 minutes with the lid still on. 4. At this point, check to make sure the chicken and vegetables are cooked through. 5. Add peas, and cover until the mixture is back up to temperature. 6. Serve over cooked white rice. Garnish with basil.

Prep Time: 30 minutes Cook Time: 30 minutes