Perfect Thai penang curry

By: James Crawford

500g chicken breast (can substitute for tofu or cauliflower or any other meat)
500g mixed vegetables (I like broccoli, cauliflower, peas, beans, carrots, but you can use whatever works for you)
1 jar Valcom penaeng curry paste (200g)
3 tins of coconut milk
Fresh kaffir lime leaves
Fresh Thai basil

Cut meat or tofu into 1cm cubes. Fry in a wok until cooked through.
Chop your veggies into 1cm cubes or individual pieces. Add your veggies and cook until nearly soft.
Thinly slice fresh kaffir lime leaves and Thai basil. Add these herbs and the curry paste to wok, toss to coat and cook for a few minutes until fragrant.
Add coconut milk and bring to boil. Reduce to simmer for about 15 minutes, or until it is the consistency that you want.
Cook your preferred type of rice and serve rice and curry together. You can add a garnish such as coriander or dried shallots if you want.