Panang Curry

Ingredients

1. Oil – 1 tbsp
2. Red Curry Paste – 2-3 tbsp
3. Coconut Milk – 1 cans or 1 1/2 cups
4.  Chicken (Cut into bite size cubes) or Tofu extra firm(for Vegi version) -1/2 pound
5. Sugar – 2 tbsp
6. Soy Sauce -1tbs
7. Fish Sauce (optional) – 1 tbsp
8. Hot chilly Sauce =1tbs
9. Salt -to taste
10. Red and green Bell Pepper – 1/4, sliced length wise
11. Carrots – 1/2 thin slices
12. Sweet Onion  – 1/4, sliced
13. Thai Basil Leaves – 4-6, torn up(if fresh is not available use dried basil)

Method

• Heat  oil in a pan add curry paste fry for  3min
• Then add the coconut milk ,fish sauce,chilly sauce and soy sauce when it start boiling add chicken when it is half done add the vegetable onions,carrots and bell pepper and cook for 5-7min add basil leaves
• For Vegetarian version add all the vegetables to the coconut milk cook for 5min and then add tofu and cook for another 2-3min ,add basil leaves