Panang Curry

My friend, Rachel Nelson, makes the BEST curry and passed on the recipe:

Panang Curry

2 cloves garlic, pressed
1/2 cup shallots, chopped
1 green pepper, chopped or julienned
1 yellow pepper, chopped or julienned
1 can bamboo shoots
1/2 can panang curry (this is spicy so add to taste if you are wary of the pleasant burn of curry)
1 can coconut milk
2 breasts chicken, cooked and cubed
1 tsp ginger, grated
10 thai basil leaves, chopped
2 kaffir lime leaves
1 T fish sauce

Saute peppers and shallots in a little bit of water. Add remaining ingredients and simmer for 30-40 minutes. Pull the lime leaves out before serving.

*I tried something new with this on Sunday. I put all of the ingredients in a crockpot, raw chicken and all. It was done in 4 hours and tasted awesome. Give it a whirl some Sunday-it is the perfect Sunday meal.*