THAI PENANG CHICKEN CURRY

Penang Chicken Curry -Penang Gai

Fresh Thai basil 15.95 Coconut Milk Aroy-D brand coconut milk, 14 oz 2.89 Coconut Milk, 5.6 oz can, Chaokoh brand 1.39 33.8 oz box Aroy-D All Natural Coconut Milk 5.89 Fish Sauce Fish sauce, Tra Chang Gold Label, 7 oz 3.89 Fish Sauce, Tiparos brand, 750 cc (25 oz) 3.89 Fish sauce, Squid brand, 25 oz 5.95 Fish sauce, Three Crabs brand 24 oz 6.89 Fish sauce, Golden Boy brand, 24 oz 5.89	Kaffir Lime Leaves Fresh kaffir lime leaves, standard pack 14.95 Panang Curry Paste Panang curry paste, Hand Brand, 7 oz 4.39 Mae Ploy brand, panang curry paste, 14 oz jar 4.89 Maesri, panang curry, 4 oz can 2.09
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Ingredients

1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Penang curry paste
2 tablespoon Fish Sauce
sugar to taste
3  Kaffir Lime Leaves shredded
10-15 Thai Basil leaves, finely shredded

Method

Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.
Garnish with julienned red chili, with Thai Jasmine Rice and the usual condiments.
Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Nam pla prik
Put two thirds of a cup of Thai Chili Peppers or jalapeno peppers in a 1 pint jar, and fill  with fish sauce. Seal and keep for a week before using.