Panang Curry

1 or 2 heaping tablespoons of curry paste
2 cans coconut milk
chicken breasts- 2 or 3 lbs max
meat tenderizer
olive oil
1/2 yellow onion
2 red bell peppers
1 green bell pepper
broccoli
zucchini
(you can use any veggies i guess- but this is what i like- and i use what ever bell peppers are on sale)
kaafir lime leaf
(these were way hard to find an i only found them dried at one asian super market- they even had a different name on the package- but when i compared them to pictures on the internet i confirmed that they were probably the same thing).
jasmine rice- steamed

• chop the chicken into bite size pieces, sprinkle with meat tenderizer and saute in olive oil with chopped onions and bell peppers.
• when chicken is cooked add coconut milk and curry paste as well as dried kaffir lime leaf- let simmer for a while.
• steam other veggies.
• remove lime leaf
• serve curry over rice and steamed veggies.
• yum.