Thai Pepper's Panang Chicken Curry

Ingredients for 1 person serving:

• 8 ounce white chicken meat, sliced in long flat strips
• 1 cup coconut milk
• 1 teaspoon finely shredded kafir lime leaves
• 1 teaspoon red panang curry paste
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 3-4 fresh sliced bell peppers
• 1 bay leaf

Instructions:

Chicken Red Curry (Bangladesh style)

Ingredients:

• 2 pounds boneless chicken pieces (breast or thigh)
• 6 large garlic cloves
• large piece of fresh ginger root (2½ x ½ inch; 6 x 1 cm)
• 2 Roman tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon cumin seeds
• 4 tablespoons vegetable oil
• 2 onions, chopped
• 2 - 4 teaspoons of cayenne pepper powder
• 3 teaspoons coriander
• ½ teaspoon turmeric powder
• ¾ teaspoon garam masala powder (pan roasted 2 teaspoons cumin, 4 teaspoons coriander, 1 teaspoon cardamom, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon black pepper, 2 teaspoons turmeric, 2 teaspoons of allspice, 2 teaspoons ginger, 2 bay leaves; grind & blend well). There are many regional masala variations, several can be found here
• 1 teaspoon vinegar

Instructions: