SG Panang Curry with a kick!
2 tablespoons panang curry paste (I use green) cooking oil (canola) 1 12 oz can of cononut milk (lite) 1 package raw thigh chicken 2 tablespoons white sugar 1 tsp soy sauce mixed with 2 tsp of water ("fake fish sauce") 2 bay leaves 10 drops of dave's insanity hot sauce [for le hubz] Veggies (broccoli, cubed sweet potato, onion, bell pepper)
1. Fry the curry paste in the oil in a large skillet over medium heat until fragrant.
2. Stir the coconut milk in curry paste and bring to boil.
3. Add chicken; cook(with lid on) and stir until chicken is nearly cooked through, 15 mins. Throw in veggies.
4. Stir in sugar, soy mix, bay leaves - simmer for 15 min (until it's thickened)
5. Add in drops of hot sauce
Serve over hot, steaming (brown) rice! Bon apetit!!
