KAENG
PENANG - SIBOYA (Penang curry with chicken, beef, pork or
potato) 
Serves 1-21-2
Ingredients:
25 mL (1 Tbs) vegetable oil
30-50 mL (2-3 Tbs)(2 curry cubes) Penang curry paste
(see Penang Curry Paste)
250 mL (1 cup) coconut milk (canned is fine but don't get the cheapest, too
watery)
250 mL (1 cup) chicken, beef, pork, or potato, cut into bite sized pieces
(potatoes must be par-boiled)
5 mL (1 tsp) palm sugar
5 mL (1 tsp) chopped garlic
30 mL (2 Tbs) nam pla (Thai fish sauce) or prik nam pla (see
note)
125 mL (1/2 cup) holy basil leaves, chopped
2 Kaffir lime leaves, finely slivered for garnish
2-3 red chillies, julienned for garnish
Method:
--- In a wok over medium high heat... add the oil and curry paste,
stir fry for about 2 minutes... add coconut milk... heat and bring to
the boil... stirring for about 5 minutes... add chicken or ?... add
sugar, garlic, nam plal... bring to boil for 1 minute... stir in
basil to wilt... serve.
--- Garnish with julienned red
chillies and Kaffir lime and serve with Thai Jasmine rice
Note: if you like your curries
hot... replace the nam pla with prik nam pla (chopped chillies
marinated in fish sauce for at least a week)
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