Panang lady! You lookin' fine!

I posted on my facebook page that I would share my coconut curry recipe here, so here it is! This can be used for chicken, beef, pork, fish, tofu and seafood.

• 1 tablespoon Peanut oil ( veggie can be subbed)
• 1 teaspoon curry paste ( thai kitchen is the easiest to find... use the red curry paste)
• 1 1/4 pounds meat - cut into strips
• 1 onion, coarsely chopped
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 large carrot, thinly sliced
• 1 kaffir lime leaf, thinly sliced ( the zest of 1 lime can be substituted here)
• 2 cans coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon fresh lime juice
• 2 stalks lemongrass, cleaned and quartered ( to steep in the sauce while cooking the meat.)
• 1/3 cup chopped fresh cilantro 
• 1/2 bunch thai basil ( regular basil is fine) torn

1. Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds. Add the meat and cook another 3 minutes. Stir in the onion, bell pepper, lime leaf, carrot, coconut milk, fish sauce, and lime juice; bring to a boil;lower to a simmer, and slowly cook until meat is cooked through. Sprinkle cilantro and basil over the dish; stir. Serve hot over rice.

*If using fish or shrimp, sear in a separate pan and add to the sauce after all the ingredients are combined. cook lightly until the shrimp is pink and opaque, or the fish is flaky.