panang curry.

1/4-1/2lb. of green beans
1 cup sliced mushrooms
1/2 red bell pepper, in large triangular chunks
1/2 orange or yellow bell pepper, cut in thin slices
1 can coconut cream
1 can coconut milk
1-2 small onions, largely diced
2 shallots, minced or sliced
~3 tsps panang curry paste
~2 cups shrimp or tofu
nutmeg, red chili paste, cilantro, salt, cayenne and garlic to taste
peanuts and/or green onions as a garnish if you're feeling fancy.


if you're using tofu, grill it in a medium wok and spice with tumeric.
if you're using shrimp, i suggest sauteeing it in a bit of garlic, vegetable oil, cilantro and lemon juice.
add the coconut cream to a seperate (large) wok and cook over medium
heat, stirring, until it becomes well mixed and some oil starts to rise
to the top
add the coconut milk and desired amount of curry paste and cook for about three minutes.
add peppers, onions and shallots and continue cooking for a few minutes
this is probably a good time to start your rice
add the beans, mushrooms, shrimp/tofu and spices. reduce the heat and cover the wok for a minute or two.
serve over jasmine rice.

(in regard to the spices, i suggest using quite a bit of red chili paste or crushed red chilies. because this curry is coconut based, even a lot of spice is quite paletteable. the nutmeg is most important, and for a more rich flavour try adding a few dashes of fish sauce when you add the onions.)

tasty and delicious.