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Panang Curry

2 tbls Panang curry paste
2 cloves of garlic, minced
1 can Coconut milk (unsweetened)
1-2 tbls fish sauce
sambal chile sauce (to taste)
water
veggies (whatever you want)
basil
kaffir leaves
meat (we used fish, but chicken, beef, pork, tofu… anything works.)
oil
basmati rice

Start rice. Brown meat (or fry tofu) and remove from pan. Add curry paste, garlic and kaffir leaves, stir, do not over cook the paste, but allow the flavors to be released. Stir in coconut milk and fish sauce. Turn wok on over high heat. Taste and add water if necessary for right consistency or if too salty. Bring to a simmer then add meat back to the pan to finish cooking. While meat is simmering stir-fry veggies quickly so they remain crisp then add them to the curry. Just before serving, tear basil leaves and stir into curry. Serve over basmati and garnish with basil.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Panang Fish Curry
http://www.whatwereeating.com/recipes/panang-fish-curry/