Panang Curry

• 1 jar Thai Kitchen Red Curry Paste
• 1/2 t coriander seeds
• 1/2 t cumin seeds
• 1/4 t peppercorns
• 1 t curry powder
• 1 T peanuts
• 1 lb chicken in small cubes
• 1 lb mixed vegetables - green beans, carrots, baby corn
• 2 c coconut milk
• 1/4 c fish sauce
• 1/4 c palm sugar
• 1/3 c vegetable oil
• 8 kaffir lime leaves, thinly sliced
• Sweet basil leaves for garnish

1. Pound curry paste together in mortar with next 5 ingredients. Add cooking oil to wok on low to medium heat and add panang curry paste, stirring continuously for 1-2 minutes. Add water to stop from burning if needed.
2. Increase heat to high. Add chicken, stir vigorously until cooked. Add fish sauce, coconut milk and sugar and stir-fry for 1 minute. Add vegetables and lime leaves and stir-fry an additional 1 minute.
3. Garnish with basil leaves.

kitchen red, coriander seeds, cumin seeds, peppercorns, curry powder, t, chicken, mixed vegetables, coconut milk, fish sauce, palm sugar, vegetable oil, lime, sweet basil

Taken from www.epicurious.com/recipes/member/views/panang-curry-50182510 (may not work)