Thai Panang Curry

1 clove of garlic
1lb of pork, chicken or shrimp
1 can coconut milk
1 med onion
1 red pepper, sliced
1/2 frozen peas
1 - 2 Tbsp of peanut butter
1 - 2 Tbsp of fish sauce
1 lime
1 cup of vegetable or chicken broth (can be used to extend no. of servings
1 - 2 tsp. of red curry paste
1/2 cup brown sugar
1 - 2 Tbsp of peanut or vegetable oil
cilatro

Brown meat and set aside. Chop garlic into very small pieces and brown. Add chuncks of onion next and cook until almost translucent. Add sliced pepper and curry paste and stir. Add coconut milk and bring to a slow boil while stirring. Add meat and broth, peanut butter and brown sugar and stir. Add frozens peas, dash of fish sauce and lime juice and stir. Garnish with Cilantro or fresh Thai basil. Serve over Jasmine or Basmati rice.

He wrote this down kind of quickly, but I tried it and made my own adjustments and loved it. It was very soothing, like a twist on good ole chicken and rice. Kind of sweet...yummy yummy.