Panang Curry

2 tablespoons mung beans

1 cup chicken broth

1 can (14.5 ounces) coconut milk

frac12; teaspoon peppercorns

2 green onions

1 teaspoon cardamom

1 handful cilantro

1 teaspoon roasted cumin seeds or frac12; teaspoon ground cumin

2 teaspoons peanut butter

2 Kaffir lime leaves (see note)

frac14; teaspoon salt

1-inch slice galangal (see note)

2-inch piece lemon grass

1 teaspoon coriander seed

5 Thai peppers, or to taste

1 pound chicken breast or tofu

1 large sweet onion

1 can (8 ounces) bamboo shoots

Jasmine rice, cooked

Bring 2 cups water to a boil. Add mung beans; lower heat and cook about 1 minute. Stir occasionally. When they start to split open they are ready.

In a blender puree the broth, coconut milk, peppercorns, onions, cardamom, cilantro, cumin, peanut butter, Kaffir limes, salt, galangal, lemon grass, coriander and Thai peppers. Set aside.

Cut chicken or tofu into bite-sized pieces. Chop onions.

Bring puree to a boil in a small sauce pan. Add chicken (or tofu), onions, bamboo shoots. Bring to a boil and reduce heat; simmer 15-20 minutes. Serve with white jasmine rice.

Serves four to six.

Cook's note: If you can't find Kaffir lime leaves, use frac12; teaspoon lime zest plus frac14; teaspoon fresh lemon thyme. Ginger can be substituted for the galangal.