PANANG CHICKEN CURRY (THAI)

Panang Chicken Curry (Thai) image

Number Of Ingredients 9

1 can Unsweetened whole coconut milk
1/4 cup Panang Curry Paste
3 pieces Kaffir Lime Leaves
2 1/2 pounds Boneless skinless chicken breasts, trimmed and cut across the grain into 1/4 inch slices
2 tablespoons Fish Sauce
2 tablespoons Dark brown sugar (light is OK. Dark just gives more color)
1 cup Chicken stock (3/4 - 1 cup)
2 tablespoons Fresh Basil, chopped
3 cups Cooked rice, to serve

Steps:

Bring coconut milk, Kaffir Lime leaves and curry paste to a steady simmer in a 4-qt saucepan over medium-high heat; cook, stirring, until oil begins to separate, and mixture thickens a bit, about 12 minutes. Add sliced chicken; cook, stirring, until chicken is cooked through and no longer pink. But don't overcook! Takes 5-7 minutes. Add fish sauce, brown sugar, and enough chicken stock to make a saucy stew - but not too saucy. Do it to your liking of consistency (I prefer it a bit thicker myself so I go a little light on the broth addition). Bring to a boil. Add fresh Basil and remove from heat. Ladle chicken and sauce into bowls of rice. Eat and enjoy!!