Panang Curry Chicken and Shrimp over Stick Rice

Psalm 84:1-2

My Soul Longs for the Courts of the LORD

To the choirmaster: according to The Gittith. A Psalm of the Sons of Korah.

    [1] How lovely is your dwelling place,

        O LORD of hosts! 

    [2] My soul longs, yes, faints

        for the courts of the LORD;

    my heart and flesh sing for joy

        to the living God.

6 Chicken tenders, cut on diagonal into 1/4 inch thin pieces

10 Shrimp, cleaned and tail removed( I used frozen reds)

1 can un-sweet coconut milk(separate heavy thick cream from the thin liquid) reserve both

1 level Panang curry paste (this is spicy so adjust to your liking)

1 T brown sugar 

1/2 t Molasses 

Salt and pepper to taste

1 t basil, crush 

1/2 t kariff powder or a squeeze of lime

1/2 t anchovy paste( u can skip this)

1 T Soy sauce

1 onion sliced thin

2 c broccoli florets 

Melt the heavy thick cream in a large skillet or wok.

Add chicken pieces and cook 5 minutes.

Flip chicken to insure even cooking.

Add the Panang curry and mash into the melted cream.

Add all the seasonings, Soy, anchovy paste, and the veggies.

Cook 2 minutes, add shrimp, cook 2-4 minutes until shrimp is slightly tender.

Mine was frozen so it took 4 minutes. 

Serve over sticky rice along side egg rolls.