Ingredients
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
Preparation
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.
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.
Garnish with basil leaves.
