I love to cook. I love when my kids go play and I can put on some music and really get into the whole process of it. I like to really fool around with flavor, which wasn't always my way, and figure out what makes a dish really good. The greatest things about this dish are how easy, quick and yummy it is. Here's a quick recipe for it:
In your medium hot skillet mix 1Tbs panang curry paste, 2 Tbs Masaman paste, and 3Tbs Coconut milk. Let them bubble a bit then add in your cut up chicken (I use chicken tenderloins and cut those small because they're really yummy). Toss the chicken around in the paste/milk combo and let saute until nearly finished. Then add the rest of your can of coconut milk, 3 Tbs or more of Fish Sauce and let simmer until thickened. You can add whatever veggies you want, I used Organic Baby Spinach tonight and it was great. But I've also done asparagus, I just slightly steam them before adding to the curry. Then serve over rice. You can really play around with the pastes to get the right spicey for you, the fish sauce you can also play around with for a saltier taste. I hope you make it and ENJOY!