Preparation:
1. in frying pan, dissolve panang curry base in coconut milk and heat over medium heat. 2. simmer until an oil appears. 3. add the chicken and seasoning sauce. 4. add tomato, yellow bell pepper, red bell pepper, green bell pepper, scallion and mushrooms. 5. simmer for 2-3 minutes. 6. add lemon juice and garlic chili pepper sauce and mix together well. 7. serve with soft jasmine rice. |