recipes: Panang chicken and mushroom

Ingredients; sunflower oil 2 tbsp, coconut milk 0,5 L, garlic 6 small cloves, chicken (breast) 200 gr, fresh ginger 3 cm, panang curry paste 80 gr, lime leaves 5,  onion medium sized 1, mushrooms 300 gr, lemongrass 2 stalks, fish sauce 2 tbsp, lime 1, red chili pepper 2, palm sugar 25 gr

Fry the roughly chopped onion and sliced chili for a few minutes in the oil. Add the panang paste and fry for one more minute before adding the coconut milk. Let it simmer for about 5 minutes (until oil comes on top) and add sliced ginger, garlic (just bash it) , the lemongrass (cut in 3 and bash it) and sugar. Cut the mushrooms in half and add together with the diced chicken. Cook softly until ready and finish of with fish sauce and lime juice. taste and take of the fire before adding the shredded lime leaves. Serve with rice. You use more or less curry paste and chili peppers, this is medium spicy.

For a vegetarian meal you can add mock meat instead of chicken.