A mouth-watering addition to the club cookbook submitted by

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RECIPE:
Panang Gai
(Chicken Coconut Curry)
Serves 2

6 cups of water
3 cups of jasmine rice


Ingredients:
2 chicken breasts
1 can of coconut milk
8 oz panang curry paste
2 tablespoons fish sauce
2 tablespoons kaffir lime leaves (cut into shreds)
2-3 tablespoons palm sugar

Directions:
1. Cut your meat into bite sized cubes preferably thin slices to match authenticity. Using a medium to large skillet, pan fry the meat in coconut milk (1 cup) until it is white, then remove it and set it aside.
2. Add in 2-3 tablespoons of panang curry paste (1/2 if spicy is not your thing). Add the fish sauce and the sugar and add in the lime leaves while cooking at medium low heat.
3. Stir until the meat is thoroughly cooked.
4. Add in the remainder of the coconut milk. Keep stirring.
5. Give it a taste. Your recipe may need more sugar if it isn't moderately sweet, so add in another tablespoon of palm sugar.
Add scallions, carrots, onions, celery, and snow peas if desired.


Allergy warning – recipe contains fish products