Panang Chicken Curry - Extra Spicy!

Panang Curry is one of my favorites!  It is a spicy red Thai curry that warms the blood and tastes incredible!

What you'll need:

Chicken - 1.5 Pounds, thinly sliced and in 1-inch squares
Thai Red Curry Paste - 1 whole 4-oz container
Green Beans - 1 bag, cut and cleaned
Shitake Mushrooms - 8 ounces or more if you like! You can use any mushroom, these are just my favorite.
Lime - one whole; zest and juice
Coconut Milk - 1 can, MIXED WITH 1 TSBP of Corn Starch
Chicken Stock - 1 cup
Red Thai Peppers - 8 whole peppers, chopped
Fish Sauce - 1 TBSP
Sesame Oil
Chili Oil
Soy Sauce

Okay, this one is easy!  Have a hot wok, add sesame oil and chicken.  Brown the chicken and then add mushrooms.  Once the mushrooms give off their water, add the remaining ingredients.  Soy Sauce to taste.  Serve over rice and while the green beans are still crunchy but hot.  I like a little chili oil and sesame seeds on my rice before adding the curry!

Enjoy!