Delicious Panang Curry. Make with chicken, beef, pork, duck, mock chicken, or whatever suits your fancy.
1 small chicken or other type or meat/equivalent
1 red bell pepper (I replaced with zucchini and bok choy)
2 kaffir lime leaves, or bay leaves
1/2 cup chopped fresh basil for garnish (optional)
Sauce:
4 tablespoons tomato paste
1 small onion
3 cloves garlic
1 thumb sized piece of ginger
1.5 tablespoon soy sauce
2 tablespoons fish sauce
1 teaspoon shrimp or oyster sauce
1 tablespoon paprika
1 tablespoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon whole cumin
1-2 red chili's or 1 teaspoon chili flakes
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 can coconut milk
1/2 lime (juice)
1. Place all sauce ingredients except for for whole cumin seeds in a food processor. It's okay to leave out the coconut milk as well for small processors. Mix well.
2. Place in a pot and add 1/2-1 cup chicken stock, bay leaves, cumin seeds, and chicken. Simmer on low for 45 minutes.
3. During the last 15 minutes add in the veggies.
4. Taste and add salt if needed, more lime if too salty.
5. Serve and garnish with basil.
