RIVER PA NANG CURRY
Whisk 1 small can of pa nang curry with two large cans of coconut milk. Bring to a boil and stir until oil forms on the top.
Reduce to simmer and add baby carrots and diced meat (chicken) cook for 5-10 minutes.
Whisk in 1 more large can of coconut milk.
Add sliced baby bell peppers, sliced water chestnuts, and sugar peas. Simmer for 10 more minutes.
Serve over rice and garnish with chopped peanuts