Panang Curry with Chicken

Ingredients

• 4 cups coconut milk 
• 4 servings cooking oil 
• 5 tablespoons panang curry paste 
• 2 tablespoons fish sauce to taste
• 6  kaffir lime leaves 
• 2 tablespoons coconut sugar 
• 2  chile peppers fresh red sliced
• 0.7 pound chicken breast boneless skinless cubed
• 0.3 cup thai basil leaves fresh

Equipment

• frying pan
• wok

Directions

1. Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil.
2. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary.
3. Garnish with sliced red chile peppers and Thai basil leaves to serve.