CHICKEN PANANG CURRY (Thai)

CHICKEN PANANG CURRY (Thai)
Ingredients:

• 1 skinless & boneless chicken breast (cut into small cubes)
• 1 tablespoon oil
• 2-3 tbs of panang curry paste(easily available in the market. If desired it can be prepared at home as recipe given below)
• 1 cup(Can) coconut milk
• 3 tomatoes, cut into wedges
• 1/2 cup frozen green peas
• 1/2 tsp. whole cumin
• 1 red bell pepper or sweet red pepper, sliced
• 2 kaffir lime leaves, or substitute bay leaves
• 1-2 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper or chili flakes to taste
• 1 tsp sugar
• Salt to taste
• 1/2 loose cup fresh basil leaves, left whole or roughly chopped if leaves are large

Method
Heat oil in a pan. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the green peas,tomatoes,red pepper, coconut milk, kaffir lime/bay leaves, water, salt sugar and the seasonings. Lower the heat to medium and let it simmer for 8-10 minutes or until chicken and vegetables are soft. Serve hot with steamed white rice.
Note : If vegetarian in place of Chicken seasonal vegetables like Broukely, colilower, beans etc. can be used.
PANANG CURRY PASTE:
Ingredients:

• 4 tbsp. tomato paste
• 1 small onion, quartered
• 1 thumb-size piece galangal OR ginger, sliced
• 3 cloves garlic
• 1 Tbsp. soy sauce
• 1/2 tsp. dark soy sauce
• 2 Tbsp. fish sauce (Optional)
• 1 tsp. shrimp paste (Optional)
• 1 Tbsp. paprika
• 1 Tbsp. chili powder
• 1/2 tsp. ground coriander
• 1/2 tsp. turmeric
• 1/2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/8 tsp. ground cloves
• 1 can good-quality coconut milk
• juice of 1/2 lime

Method
Place all ingredients in a grinder and grind to a smooth paste.