Thai Panang Curry (Gourmet Style )

Ingredients

• 3.5 ounces baby corns cut into twos
• 2.5 ounces bamboo skewers sliced ()
• 3 ounces broccoli (slice each flower once down middle)
• 2 tablespoons brown sugar 
• 2 tablespoons brown sugar 
• 13.5 ounce coconut milk canned
• 0.5 tablespoon canola oil 
• 2 tablespoons crunchy peanut butter (Peanut Sauce 2Tb and add peanuts)
• 1 tablespoon five spice powder chinese
• 1 ounce mint leaves fresh finely chopped
• 1  garlic clove minced ()
• 0.5  bell pepper green (do same as above)
• 1  jalapeno fresh sliced ()
• 1  lime wedges (served on the side)
• 4 ounces mushrooms whole sliced your favorite (I like Oyster,, or Button,)
• 4 ounces mushrooms whole sliced your favorite (I like Oyster,, or Button,)
• 0.5 tablespoon vegetable oil; peanut oil preferred 
• 6 servings bell pepper 
• 6 servings bell pepper 
• 0.5  bell pepper red cut into two 1 in. rings then cut into 6 pieces each)
• 2.5 tablespoons curry paste red
• 1 pinch pepper fresh red ( chili peppers 2 f kick)
• 6 servings salt 
• 2 pinches sea salt 
• 0.5 tablespoon sesame oil 
• 1 lb rump steak sliced
• 3 ounces sugar snap peas (in pod)
• 1 ounce thai basil fresh with 1 oz parsley) finely
• 4 quarts water 
• 2.5 ounces water chestnuts sliced ()
• 0.5  onion white cut into wedges and seperated

Equipment

• frying pan
• oven
• whisk
• wok

Directions

1. In 350 degree oven roast green and red peppers for 8-10 minute Set aside.Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
2. Mix oils and saute onion and jalapenos Until tan.
3. Add garlic and mushrooms until onions brown. Set aside.Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
4. Saute all your meat ingredients and set aside.
5. Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.When ready to serve, mix in Basil and Mint.
6. Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil.
7. Serve with lime wedges and enjoy!(if you prefer more heat add more red chili I like mine to burn).