Monday, 25 November 2013 21:33

Panang Curry

Written by Jenna Jenkins
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2-4 tbsp. panang curry paste
1 tbsp. oil
1 can coconut milk
4 cups vegetables (carrots, broccoli, onion, etc.)
1 tbsp. honey
1 tbsp. fish sauce
1 lb. protein, cooked (shrimp, chicken, tofu, etc.)
In a large skillet, stir fry panang paste into oil.  Add coconut milk, then veggies.  Heat until boiling.  Add honey and fish sauce.  Cook until vegetables are slightly softened.  Add protein and continue to cook until heated.  Serve over rice.

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