Panang Curry

Used a Maesri panang curry paste can (most chinese grocery stores carry these) and added some extras to make it taste more like a panang curry at a Thai restaurant.  Realized part of the issue with the paste is that they took out peanuts for the sake of allergy liability.  Other issues are 1) missing basil, 2) missing salt, and 3) how Americans like things sweeter.

Ingredients:

600-700g of chicken breast diced (this is two large chicken breasts)

1.5 cans of coconut milk

2 good sized red onions - chop ends, halve, remove skin, turn on side, cut twice latitudinally, then 4-5 times longitudinally

other vegetables of choice (I went with carrots but think shredded cabbage in addition would be good, probably added towards the end after the carrots soften so the cabbage doesn't become mush) 

1 tbsp brown sugar

1-2 tsp of salt depending on your saltiness preference

2 tbsp of kirkland nut butter (or reg peanut butter probably works)

as much Thai basil (or sweet basil) as you desire

Instructions:

1. Heat 3-4 tbsp of veg oil on medium-high to a simmer.

2. Dump onion, chicken, and carrots (if doing carrots) and saute for 5-10ish min.

3. Add curry paste, coconut milk, peanut butter, and salt.

4. Bring to a boil and then low-medium until carrots have softened to desired consistency.

5. Add basil and cook for a minute or so (you don't want to destroy the basil flavor with heat, but you also don't want the basil to be annoying to chew).

6. Serve on rice dusted with crushed peanuts.