Panang Curry

I love panang curry. This recipe is really easy and really, really delicious. The preparation (and finding some of the ingredients) is what takes the longest.

Panang Curry ingredients

 Ingredients:
2 tbsp oil
2 tbsp chopped garlic
1 tsp chopped ginger
1 oz Panang Curry Paste (more or less depending on how spicy you like it - I use about 1.5 oz and its mildly spicy)
2 cans coconut milk (I use one regular, one reduced fat)
1 tbsp palm sugar (can use brown sugar)
1 tbsp reduced sodium soy sauce
1.5 tbsp lime juice (fresh is best - its about 1/2 lg lime)
1/4 cup cashews (unsalted is best, but salted is fine if that's all you have)
1 cup chopped white mushrooms
1 cup chopped onion (white is best, yellow is fine)
6 Thai basil leaves (for recipe - then top finished meal with more)
1 cup broccoli florets
1 cup sliced red pepper
10 snap peas
Meat of choice, or tofu. I use chicken.
Jasmine rice

Panang Curry simmering

Directions:
Cook meat, set aside.
Heat oil in wok over medium heat.
Add garlic and ginger and let cook until light brown
Stir in curry paste
Whisk in coconut milk, grated palm sugar, soy sauce and lime juice.
Add mushrooms, onion, red pepper, snap peas, tofu if using instead of meat, and basil leaves. Cook until soft. During last ~5 minutes of cooking, add broccoli - do not add sooner or it gets soggy.

Serve over jasmine rice, with more thai basil leaves as garnish.

Finished product - delicious homemade Panang Curry!