Chicken Panang Curry

Chicken Panang Curry is one of my personal favorite foods. The way it's flavor notes dance on your tongue is invigorating. So many intense flavors held in a perfect balance.

1 Pound Boneless chicken breast
3 Tablespoon Panang Curry Paste
15 leaves Sweet basil leaves
1 can (13.5 FL.) Coconut milk
3 Teaspoons Fish sauce
3½ Teaspoons Sugar
6 Red Chili peppers cut in half lengthwise

1. Cut chicken into thinly 1½" strips.
2. Heat in a saucepan, ¾ Cup of coconut milk & the curry paste on high heat, until it bubbles.
3. Add chicken, 2 Teaspoons of fish sauce and 2 Teaspoons of sugar
4. Stir continually and cook for about 5 minutes.
5. Add ¾ Cup of coconut milk, 1 Teaspoon of fish sauce, 1½ Teaspoons of sugar and 10 sweet basil leaves
6. Stir occasionally until chicken is cooked.

Garnish with red chili peppers and 5 basil leaves.

Serve immediately with hot steamed Jasmine rice.

Makes 4 servings