Vegetable Panang Curry

-1 yellow onion; diced

-3 heads of garlic; pressed

-1/2 cup of peanuts; crushed

-1 tablespoon of kaffir lime leaves

-1 can of red curry

-2 cans of coconut milk

-1 tablespoon of brown sugar

-1 tablespoon of fish sauce

-1 yellow summer squash

-1 whole carrot

-1 head of broccoli

-Salt and freshly cracked pepper; as desired

-2 tablespoons of coconut oil

Add coconut oil to a soup pot over medium heat. Add onion and garlic and allow to cook until translucent. While onion and garlic are cooking, place peanuts and lime leaves in a mortar bowl. Using a pestle, crush the two ingredients together until coarsely ground and but not powdery. Add red curry to soup pot and, after mixing with onions and garlic, add the ground peanuts and lime leaf. Reduce heat slightly and while stirring to prevent the mixture from sticking to pot, gradually add coconut milk about 1 cup at a time. Add brown sugar and fish sauce. Increase heat to medium and stir in yellow summer squash and carrot, allowing to cook 5-10 minutes or until moderately soft. Add broccoli and continue to stir until vegetables are cooked and all contents are thoroughly combined, about 10 minutes.