Ingredients

Let’s Cook!

• 1
  Make fresh panang curry paste with raw peanuts, kemiri nut, oil, peppers, spices with mortar and pestel. Ready.
  
• 2
  Make fresh coconut milk from dried finely shredded coconut meat with sprig of lemon grass, bring to boil, stir, simmer 15 minutes, remove lemon grass sprig. Ready.
  
• 3
  Boil apple, onion, ginger, peppers, sugar, spices in vinegar while stirring, simmer 45 minutes till consistency of apple chutney. Ready.
  
• 4
  Roast panang curry and other spices in oil in wok till fragrant, add peeled and diced eggplant and diced tomato and diced sweet red peppers. Stir fry eggplant, sweet pepper and tomato in roasted spices. Remove makrut leaves. Set eggplant skins aside to make pickled egg plant skins.
  
• 5
  Add coconut milk to eggplant, sweet pepper and tomato, stir fry in wok, simmer 25 minutes
  
• 6
  Pour one cup of boiling water and one cup of boiling vegetable bouillion over the rice, bring to rolling boil, stir once, turn off heat, cover with lid, rest till rice is soft and broth has been absorbed, about an hour. Garnish stir fry with fresh cilantro, the leaves of the coriander plant.