What a Royal Panang in the Butt!!!

With allergy season in full bloom what better way to keep the sniffles at bay than with some super spicy curry!?  The pro about making this dish at home is that you can control the spice (this is for us white people out there that aren't man enough for all that thai lovin'!).  This dish gets thrown together pretty quickly and you definitely squeeze about four meals out of it.  Alright kids, lets get those tissue boxes handy because that nose of yours is going to be dripping like a leaky faucet while you eat this stuff!

In a separate pot cook one cup of white basmati rice according to the packages directions.  Also, add to the pot 3-4 torn lime leaves for additional flavor.  After the rice has been turned down to a simmer and covered you can begin working on the fun stuff!  Take three chicken thighs and dice into cube sized pieces.  In a frying pan or wok heat up 2 tbsp. of canola oil and 2 tbsp. of panang curry paste over medium low heat.  While that is heating through you can dice one red bell pepper and about half of a head of broccoli.  After the paste and the oil are heated through to the point where they blend together into easily toss in the diced chicken and let cook over medium heat for a few minutes until it begins to brown.  Add the diced peppers and broccoli and  3 torn lime leaves.  Cook for an additional 5 minutes.  Stir frequently so that the vegetables and chicken don't burn.  Add one can of coconut milk, 1 tbsp. of sugar and 1 tbsp. of fish sauce.  Cook for an additional 10-15 minutes depending on how shallow your pan is.  Garnish with some fresh sliced thai basil and lime wedges.  Now the heat is on...in your mouth!  Enjoy and don't forget...if there is too much spice do not try to wash it away with ice cold water!!!!  That is a big "No No" as it will only make it worse!  If your mouth is on fire and tears are running down your cheeks go for a glass of milk and lots of plain rice.  The burning sensation should dissipate shortly thereafter.