Panang Version 2

Name: Panang Version 2
Ingredients: 2 tablespoons canola oil; 1 lb sliced chicken breast; 12 lb shrimp; 0.25 (4 ounce) can red curry paste; 1 (14 ounce) can coconut milk; kaffir lime leaf (sliced); Thai basil, chopped; 1 pinch ground cumin; 1 pinch ground coriander; 1 -2 tablespoon fish sauce; 1 -2 tablespoon crunchy peanut butter; 1 -2 tablespoon sugar; 1 -2 bruised thai chili pepper; 1 cup frozen peas; 1 cup sliced green pepper

15 ingredients

12 steps

Ingredients

2 tablespoons canola oil
1 lb sliced chicken breast
12 lb shrimp
0.25 (4 ounce) can red curry paste
1 (14 ounce) can coconut milk
kaffir lime leaf (sliced)
Thai basil, chopped
1 pinch ground cumin
1 pinch ground coriander
1 -2 tablespoon fish sauce
1 -2 tablespoon crunchy peanut butter
1 -2 tablespoon sugar
1 -2 bruised thai chili pepper
1 cup frozen peas
1 cup sliced green pepper

Directions

1

Place Oil in bottom of Wok.
2

Add: Sliced chicken breast meat (1 pkg), 1/4 can Red curry paste (1 - 2 Tablespoons), 1/3 can coconut milk, Kaffir lime leaves (sliced), Pinch of ground cumin, Pinch Ground Corriander.
3

1 - 2 Tbls Fish Sauce (start with one and add more later after everything is combined).
4

Cook together until chicken is half done add shrimp (if using).
5

Add 1/3 - 2/3 can cocnut milk.
6

1 big spoon crunchy Peanut Butter.
7

1 - 2 Tbls sugar.
8

Thai basil chopped.
9

Hot Chili to taste (I put one bruised chili pepper, sliced, with the initial ingredients).
10

Handful frozen Peas.
11

Sliced Green Pepper.
12

Cook till thickened serve over steamed Jasmine Rice.