Panang Curry

I love Thai food and this one is a classic!

Panang Curry with Chicken(Serves 4)

Ingredients
1 lb. Chicken
3 T. Panang Curry paste
2 T. Palm sugar (or brown sugar)
4-6 kaffir lime leaves (optional)
1 C Sweet Basil leaves, sliced thinly
1 Can of Coconut cream
1 C. Coconut milk
½ t. Fish sauce

Method
In a wok, mix together panang curry paste and sugar over medium heat. Add chicken and toss with curry until well coated. Add coconut cream and simmer until chicken is cooked and tender (about 10 minutes). Toss in kaffir lime leaves, basil and fish sauce. Cook, stirring well, for about 2 minutes. Serve over basmati rice.