Thai red curry

Ingredients:

1 can coconut milk - (14-ounce)
1/2 tablespoon red curry paste
Onions - 1/2 , cut long
Bamboo - 1/4 cup
1 tablespoon soy sauce
1 tablespoon peanut butter
1/3 cup basil leaves - coarsely chopped
2 teaspoons olive oil
1 pound chicken breast halves - cut in 1" cubes (or any other meat -pork, beef)
1/2 medium bell pepper - cut long

Method :

In a medium saucepan, combine coconut milk/cream, peanut butter, bamboo and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce and a pinch of sugar. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.
In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.

Thai Panang fried rice.

Ingredients :

Coconut cream and milk - 1 can
Peanut butter - 2 tbsp
Vegetables - Bamboo, red bell peppers, onions, carrot, green onions - cut long
Long grain rice - 4 cups (150ml each)
Salt
Sugar - 1tsp
Tomato - sliced round
Basil leaves - sliced long
Madras curry masala - 2 tbsp
Optional - shredded chicken breast pieces.

Method :

Cook the rice separately and keep aside. Heat little oil in a wok, add the coconut cream and milk. Then add the peanut butter, madras curry masala, bamboo and sugar, while stirring constantly. Cook until bamboo is done. In a separate pan, heat oil and add the vegetables and some salt, and fry till they are almost done. Now add the rice and vegetables into the wok, sprinkling some oil, and stir fry. Add the basil leaves few minutes below removing from heat. Garnish with tomato.