Thai panang curry

Chicken/Tofu - 1/2 lb
Broccoli florets - 1 1/2 cups
Red bell pepper - 1
Onion - 1
Jalapenos - 2
Tomatoes - 2
Portabella Mushrooms - 1 1/2 cups
Baby corn - 1 cup
Panang curry paste - 2 to 3 tbsp (I used store bought)
Coconut milk - 1 cup
Soy sauce - 1 tbsp
Salt - to taste
Oil - 1 tbsp
Ginger - 1 inch
Mint and coriander leaves - 1 cup

Cube the vegetables (onion, tomatoes, bell pepper, mushrooms, baby corn) and the chicken/Tofu. Thinly slice the jalapenos and ginger. In a pan, heat 1 tbsp oil, add the chicken/tofu and fry till golden brown on all sides. Season with salt and black pepper during this process. Remove and set aside. In the same pan, add some more oil and fry the onions, jalapenos, ginger, bell pepper, mushrooms and baby corn. When the vegetables are half done, add the broccoli and the tomatoes. Cook for a couple minutes, and add the chicken. Add the soy sauce, panang curry paste, salt, coconut milk and 1 cup water. Close lid and simmer till it reaches a slightly thick consistency. Add the chopped cilantro and mint leaves. Taste and adjust seasoning. Serve with rice.

Note: Use any Thai curry paste instead of the panang curry. The same recipe will work to make any of the Red, Green or Yellow Thai curries.