Panang Curry with Chicken

Ingredients

• 5 tablespoons Panang curry paste (or 4 tbsp fresh)
• Cooking oil
• 4 cups coconut milk
• 2/3 pound skinless, boneless chicken breast, cubed
• 2 tablespoons palm sugar
• 2 tablespoons fish sauce, or to taste
• 6 kaffir lime leaves, torn
• 2 fresh red chile peppers, sliced
• 1/4 cup fresh Thai basil leaves

Instructions

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