Panang Perfection

WARNING: this is not a low-fat meal.  But, it is super tasty!  It's also gluten free, dairy free, and it can also be vegan.  Oh, and it's fast and easy.  This is our absolute favorite Thai dish.  If you're calorie counting, you may not want to eat this every week...  Certainly not every day!  But do eat it every once in a while when you want to give your meal plan a quick, rich/exotic boost ;)

Ingredients:

• 1 T. coconut oil
• 1/4 c. carrots, diced in strips
• 1/4 c. zucchini, diced in strips
• 1/4 c. onion, sliced thin
• 1/4 c. red bell pepper, sliced thin
• 1/4 c. mushrooms, sliced
• 2 handfuls of chicken, cooked and shredded -or- 1 can chicken, drained (opt)
• salt & pepper, to taste
• 3 T. Thai red curry paste
• 1 can coconut milk
• 1/2 t. chicken bouillon
• cayenne, to taste (opt)

Directions:

1. Heat oil in a pot over medium heat.  Add veggies and cook.
2. Add salt, pepper, curry paste and stir.  Cook for one minute.  Add shredded chicken and mix well.
3. Add coconut milk and bouillon, stir.  Bring to boil, then simmer for 15-20 minutes or until sauce thickens.  Add cayenne for some extra heat.
4. Serve over prepared rice (Jasmine is best).

I will have you know that not only did us grown-ups slick it up, but so did the man-child -- veggies and all, sans complaint.  He may have licked his lips, once or twice, too.  The grown man might have licked his plate... *B

PS- As much as I love this with fresh veggies, this can be successfully made with a bag of frozen stir fry veggies (rehydrated in chicken broth) and a can of drained mushrooms.  Enjoy!