Source: Chef Deirdre Pain – Malee’s Thai Bistro and Sushi Bar, Phoenix, Arizona
4 ounces chicken, beef, pork or seafood
1 tablespoon panang curry
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 cup coconut milk
1/2 cup mixture of sliced carrots and bell peppers
1/2 cup chicken broth
Combine ingredients in a large saute pan or wok. Cook over medium heat until meat is thoroughly cooked and the sauce has slightly thickened.