Panang Curry

1st-step-prowellness-Panang Curry.jpg

1/4 C. Coconut oil (anything but olive will do)
1 can coconut milk
1 can pineapple chunks
6 kaffir lime leaves, diced
2 small stalks lemongrass, diced
2 large basil leaves, diced
1 large red bell pepper sliced into strips
1 pkg snow peas
1 can bamboo shoots
1/2 pkg of Tom Yum Paste
1 Tbsp Panang Curry Paste (More for spicier)
1 1/2 lbs boneless skinless chicken cut into strips or chunks
1-2 scoops PW Vanilla Whey Protein Powder

In a large pot ( I use 16 quart so it's a one pot meal!), heat coconut oil and curry paste over medium-high heat until the curry paste begins to break down and combine with oil. Add coconut milk, Tom Yum paste,kaffir lime leaves, lemongrass, basil, whey protein powder and juice from the can of pineapple. Bring to a low boil, stirring occasionally. Add chicken and cook 6-8 minutes until chicken is cooked through. Finally, add the snow peas, bell pepper, bamboo shoots and pineapple chunks and cook an additional 4-5 minutes until vegetables are tender crisp. Serve over scented jasmine rice.