PANANG CURRY WITH MUSHROOMS AND PEARL COUS-COUS

• 1 x 2.8 oz pouch of Mike's Panang Curry Paste
• 1 can of coconut milk
• 6 cups of mixed mushrooms, torn or cut into pieces
• 1 onion, chopped
• 1 Tbsp of Avocado or Coconut oil
• Salt & Pepper
• Cilantro

1. Heat the oil in a cast iron skillet to very hot
2. Add the mushrooms, season with salt and pepper
3. Fry until the mushrooms have released their moisture and are starting to brown
4. Add the chopped onion, stir fry some more
5. Add the curry paste and the coconut milk and bring to a simmer for 10 minutes
6. Serve over Pearled CousCous or steamed Jasmine rice and enjoy!

To cook Pearled CousCous, simply add 1 cup of CousCous to a pot with a tsp of Salt and 1.5 cups of broth or water. Bring to a boil, turn heat to low and cook for about 12 minutes or until the CousCous is tender. The broth will be absorbed. You can mix in some chopped cilantro and fried garlic, if you like.