Panang Curry
1 tin Panang Curry Paste
1 small Onion, sliced
2 Bell Peppers, sliced
2 Garlic cloves, minced
1 T Peanut Butter
3 T Fish Sauce
13.5 oz can Coconut Milk
12 Kaffir Lime Leaves
1/4 C fresh Basil
DIRECTIONS
Heat oil in a pan.
Add Peppers, Onion, and Garlic, cook until softened.
Make a well, add Panang paste and Peanut Butter.
Add Kaffir Lime leaves, Coconut Milk, and Fish Sauce.
Bring to a boil.
Add meat or seafood (optional).
Add Basil.
Serve over Rice.