PANANG VEGGIE CURRY
1 Tablespoon olive oil
1 Tablespoon Acanela Thailand Blend
3 cloves garlic, minced
1-inch piece of ginger, minced
1 medium onion, finely diced
1 Can coconut milk
3 TBS fish sauce (or soy sauce)
1 lime - juiced
2 cups water
1 Red bell pepper, sliced into thin strips
1 Yellow bell pepper, sliced into thin strips
1 cup eggplant or zucchini, sliced into thin strips
2 medium carrots, sliced into thin strips
Toppings: Fresh cilantro, peanuts, sliced red chilies
1) Place a large skillet over medium heat. When hot to the touch, add the oil and the Thailand spice blend. When the spices begin to sizzle, add the garlic and ginger and sauté until fragrant. Add the onion and cook until it becomes transparent.
2) Add the coconut milk, soy sauce, lime juice, and water and mix thoroughly.
3) Add the bell peppers, eggplant/zucchini, and carrots. Cook until the vegetables become tender.
4) When all the vegetables are thoroughly cooked, remove from the heat and top with fresh cilantro and red pepper flakes to taste. Serve with rice and enjoy!