Panang Curry - Thai Style

Ingredients

• 1/2 can Panang curry paste (Maesri brand-hot pink can)
• 3 tbsp Splenda or sugar
• 1/2 cup thin strips of red pepper
• 1/2 cup of thinly sliced broccoli florets. lightly steamed or parboiled — or zucchini and yellow squash, as listed below
• 1/2 cup zucchini, sliced on the diagonal about 1/2 inch thick
• 1/2 cup yellow squash, sliced on the diagonal about 1/2 inch thick
• 1/2 cup thinly sliced carrots
• 1 1/2 cup boneless, skinless chicken breast thinly sliced on diagonal (Or you can substitute pork, beef, shrimp, or tofu.)
• 1 can Unsweetened coconut milk
• 1 tbsp Fish sauce (optional — I tend to leave it out because it’s too salty for my taste.)
• Basil leaves, to garnish