Penang Curry

Penang curry is Bhavnesh and my favorite Thai dish when we eat out at the restaurant. I have been chickening out of making the curry from scratch because I am not 100% confident it will turn out right. So, I did the next best thing. I bought the canned Real Thai penang curry sold at the market. Just add in your favorite veggies and paneer/tofu, and this dish is good to go.

1 can of penang curry
3 cloves of garlic, ground into paste
1" piece of ginger, ground into paste
3 green chilies, ground into paste
1 onion, sliced lengthwise
1 bell pepper, sliced lengthwise
1 packet of paneer, cubed
Chopped cilantro/basil for garnish

1. Heat oil in pan. When hot, add in the ginger-garlic-green chili paste . Fry for 30 seconds. Then add in the onions and sautee until golden brown in color.
2. Next, add in the canned penang curry and sliced bell peppers and let cook with closed lid until bell peppers are soft.
3. Finally, add in the cubed paneer and mix well so that all the paneer pieces are evenly coated with curry gracy. Allow to cook for just a few minutes.
4. Garnish with chopped cilantro or basil and serve hot with steamed rice or noodles.