I love love love Thai food and Panang is my one of my favorite curry. Today I am sharing how I make Panang Curry, it is not that complicated as it might sound. My version is super easy and quick. This recipe will serve 4-5.

Ingredients-
2 tablespoon olive oil
1 medium onion- sliced
3 cloves crushed garlic
1/2 cup green/yellow/red/ peppers- sliced
1/2 cup mushrooms
1 14 oz can coconut milk
1 8 oz can coconut cream
2-3 dried red chilies (skip this if you don't want your curry to be spicy)
9-10 basil leaves
1 cup diced fried/fresh tofu or 1 cup diced chicken/meat
2 kaffir lime leaves or bay leaves
4 tablespoons panang curry paste
2 tablespoons fish sauce (I don't like the smell of it so I don't use it)
1/2  tablespoon palm sugar
Salt to taste (if needed)

Directions-
Add olive oil in large pan, add garlic in hot oil and add panang paste when garlic turns into light brown/golden color
Add coconut milk and coconut cream, and mix it well with the paste. Let it sit for 1-2 on medium high heat. Add kaffir lime leaves.
Add veggies, tofu (chicken/meat), soy sauce, palm sugar, and fish sauce.
Add basil leaves and let it simmer for 10 minutes. Check the consistency (thick or thin) of curry according to your preference. Just boil down the gravy until it's thickened to your liking.
Before you remove it from heat, if you are using chicken or meat, make sure it's cooked properly by taking the large piece and cutting it into half.

Serve hot with rice! nom nom nom