Panang Curry

This is a recipe for Panang Curry (chicken or shrimp), similar to what I used to eat almost every week at the Thai Pepper restaurant in Coral Springs, Florida, when I lived there (1994-1996). Panang (or Penang) is a Malaysian island in the Malacca Strait, off the Malay Peninsula.

INGREDIENTS

900 grams (2 lbs) white chicken meat, cleaned and sliced in long flat strips
Alternatively: 900 grams (2 lbs) large shrimp, cleaned and deveined
1 liter (4 cups) coconut milk of coconut milk (55% coconut)
This is 2 large size cans (560 ml = 19 fl. oz.)
I use Aroy-D brand. Note that all major brands have 2 or 3 kinds of coconut milk. I use unsweetened "cooking" milk, rather than "dessert" milk with sugar. This is not critical.
4 teaspoons kafir lime leaves, shredded
This is sold in small jars with water. Do not use dry leaves!
4 teaspoons red panang curry paste
4 tablespoons sugar
3 tablespoons fish sauce
1-2 bell peppers (paprikas), cored and sliced into strips
3 bay leaves
Optional: some green beans
Optional: some chunky peanut butter

EQUIPMENT & SUPPLIES

Wok or large frying pan
Vegetable oil (for frying)

PREPARATION / DIRECTIONS

Place wok or frying pan on medium heat
Add 4 tablespoons vegetable oil and 3 tablespoons of coconut milk, and bring to a boil
Add the curry paste and cook until it is fragrant and some oil surfaces
Add the chicken pieces (or the cleaned shrimp) and bell pepper strips
When the chicken is blanched, add the remaining coconut milk
Season with sugar and fish sauce
When the curry comes to a boil, add the kafir lime leaves

SERVING & GARNISH SUGGESTIONS

Serve with basmati rice