Thai Panang Curry Recipe

Ingredients: 

1 tbsp coconut or olive oil

1 small white onion, chopped 

4 oz Thai Kitchen Red Curry Paste

1 chicken breast cut into slices (option to replace with tofu or leave out altogether if desired) 

1 can coconut milk

1 red bell pepper, sliced into small strips

3 carrots, peeled and sliced into small strips

2 cups chopped kale 

1 tablespoon fish sauce

2 tbsp peanut butter

Cooked rice

Directions:

1. Over medium-high heat in a large pan, add the coconut or olive oil and onions. Cook until tender.

2. Add red curry paste and let cook for a few minutes until fragrant.

3. Add chicken breast (or tofu, if using) into the pan and let cook almost through for a few minutes.

4. Add in the coconut milk and let simmer for a few minutes.

5. Add in the veggies and simmer until tender. Feel free to add as many vegetables as you like, the more the merrier here!