Thai Penang Curry

Ingredients

1. Thai red curry paste - 5 tblspn

2. Coconut milk (Full fat) - 1can

3. Protein of choice

4. Yellow Union - 1/2 small

5. Red bell pepper - 1/2 medium

6. Kafir lime leaves - 5-6 nos

7. Lemongrass(optional) - 2 3-inch pieces

8. Galangal(optional) - 1-inch round

9. Fish sauce(optional) - 1tspn

10. Palm sugar - 11/2 tspn

11. Oil

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Method

1. Heat oil in a pan.

2. Add the red curry paste and sauté for 8-10min on medium-low heat.

3. Add coconut milk. Dilute it will water if needed. Bring the mixture to a boil. Simmer for 5min.

4. Add protein of choice and cook until almost done.

5. Add onion and bell pepper and cook for addition 2-3min.

6. Add fish sauce and palm sugar. Adjust seasoning to taste.