Panang Curry With Chicken

5 tbsp. Panang curry paste

Cooking oil

4 cups coconut milk

2/3 pound skinless, boneless chicken breast, cubed

2 tbsp. palm sugar

2 tbsp. fish sauce, or to taste

6 kaffir lime leaves, torn

2 fresh red chile peppers, sliced

¼ cup fresh Thai basil leaves

Preparation:

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. 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. Garnish with sliced red chile peppers and Thai basil leaves to serve. Serves: 4.