Chicken cooked in a thick, mildly sweet, and spicy Thai-style sauce made with coconut milk and Panang curry paste. Finished with basil leaves and served with boiled rice.
Cook the thick cream from the top of the coconut milk in a pan for a few minutes, until its oil separates.
Add the Panang curry paste and sauté for a few minutes, until fragrant. Caution: The heat varies by brand, so add it gradually.
Add the sliced chicken and cook, stirring, until the outside is browned. Pour in the remaining coconut milk.
Season with fish sauce and sugar, then simmer over low heat for a few minutes. Garnish with basil leaves and strips of red pepper, and serve.
Important: Fry the thick cream from the top of the coconut milk by itself until its oil separates before adding the curry paste; otherwise, the sauce may split. Caution: The heat of Panang curry paste varies by brand, so add it gradually and taste as you go. Allergen: May contain nuts (coconut).
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