Panang Curry

Preparation time: 4 minutes
Cooking time: 5-7 minutes

1 person	4 persons	Ingredients
300ml	1200ml	Coconut Cream
1 teaspoon	4 teaspoons	Red curry paste
80-100g	320g-400g	Chicken - cut into small chunks
½ teaspoon	2 teaspoons	Palm sugar
¾ tablespoon	3 tablespoons	Light Soy Sauce
30g	120g	Eggplant - cut into small chunks
1	4	Long red Chilies - discard seeds and stem. Slice into strips 3 mm in width
2	8	Kaffir lime leaves - discard stems
10g	40g	Sweet basil- weigh with stems and pick off whole leaves

Method:

1. Heat coconut cream in wok until the coconut oil and cream separate out.
2. Stir in red curry paste until well combined.
3. Add chicken, then palm sugar and soy sauce.
4. Add eggplant and red chilies and fry until the coconut thickens. (Use low to medium heat).
5. Add Kaffir lime leaves and sweet basil, then turn off heat.
6. Place in a dish and serve with steamed Rice.

For Vegetarians

Instead of chicken, use 100 g of firm tofu per person - cut into 1/2 cm by 2 cm pieces