1 T peanut butter
½ medium sized onion, sliced
300 gm thinly sliced chicken (or beef)
2 regular Asian eggplants (if you can get the little round ones, those are even better)*
1 can coconut milk - left to sit so it separates
¼ t chicken bouillon
(2-4 T water)
½-1 T brown sugar (preferably palm sugar)
1 T fish sauce
Dash lime or lemon juice
(red chilies, if you really want to spice it up)
(fresh holy basil or regular basil for garnishing)
*Other vegetable options are sliced kabocha squash, red pepper, or whatever else you think would be good. Keep in mind that harder vegetables take longer to cook, so if you use squash or carrots, put them in after the coconut milk. You can always take them out and set aside when done, so they don't turn to mush if you still want the broth simmer and cook down.
Add the chicken and stirfry until the outside of the pieces turns whitish. Add the peanut butter (only if your panang paste doesn’t contain peanuts), the rest of the coconut milk and the bouillon. Let it simmer for about 5 minutes, stirring from time to time, then add the fish sauce and sugar to taste.
Add the eggplant and/or other vegetables. Continue cooking over a low fire until everything is cooked and the sauce reduces a bit. It should look like a thick stew or curry. Turn the heat off, and add the dash of lime juice, chilies, and basil to taste.
Serve over fresh rice.