Panang Curry

·      1 lb cooked chicken or ½ cup Red quick cooking lentils

·      2 TBSP Peanut butter

·       Spices & Seasonings (1/2 tsp ginger, 2 tsp garlic, 2 tsp Sambal chili paste, ½ salt, ½ tsp Cayenne pepper, 1 Tbsp  brown sugar, ½ tsp sesame oil, 2 Tbsp soy sauce low sodium)

·    ½ of lime

·    ½ of Lemon 

·    1- 15 oz Lite Coconut milk

·    2 Tbsp Cilantro chopped

·     1 Tbsp olive oil

·     ½ onion, diced

·     1 Julien red pepper

·     2 Julien matchstick carrots

·     1 Zucchini, coined

Saute chicken or cook lentils in 3 cups of water over medium heat for 15 minutes, or no longer crunchy. Set aside

Make peanut sauce by combining all the ingredients in a medium bowl. Whisk together well. Set aside

In a large skillet add oil and heat over medium heat. Add onions and cook until translucent. Add peppers and carrots and cook for 3-5 minutes. Add zucchini and cook for 2-3 additional minutes. While continuing to cook add peanut sauce, chicken or red lentils then bring to a soft boil for about 5 minute