Gaeng Panang Gai (Panang Chicken Curry)
Ingredients:
- 2 cups coconut milk
- ¼ cup Panang curry paste (available at Indian Foods Company)
- 1½ lbs. boneless skinless chicken breasts, cut crosswise into ¼″-thick slices
- 3 tbsp. fish sauce (available at Pacific Rim Gourmet)
- 2 tbsp. dark-brown sugar
- 2 cups chicken stock
- Kosher salt and freshly ground black pepper, to taste
- 4 kaffir lime leaves, sliced thin (available at Grocery Thai)
- 4 sprigs basil, to garnish
- Cooked jasmine rice, to serve