A cold, rainy day in  Wilmington brings the urge to cook a warming Thai dinner for hubby and I.  We both love Panang Curry and with the starter paste it is quite easy to prepare.  Tonight’s version is lenten ready using no oil, meat or fish, and of course no dairy.

After thinning 2T of the paste with water or vegetable stock, I add celery, onions and mushrooms sliced on the bias.  10 ounces of coconut milk, 2T of brown sugar  and 2 kefir lime leaves complete the base.  

Simmer slowly while cooking some coconut rice.

For coconut rice:  Simmer 2C well salted water and 1C Jasmine rice and 1/4 cup unsweetened coconut.  Turn off heat when almost all water is absorbed (about 10 minutes). Fluff with a fork after 5 minutes.  It’s that easy, that good and I promise you won’t want to eat plain old steamed white rice ever again! 

Now for the finshing touch, add 3/4 lb bay scallops to the curry and cook for an additional 4 minutes.

Assemble the dish with 1/2 the coconut rice on the bottom of a wide mouthed bowl, topped with the Panang Curry with Scallops and some chopped cilantro.  Surround the wonderful mound with 2C steamed broccoli crowns. 

Some wonderfully sweet cara-cara orange sections are the only dessert you’ll need!