Panang Chicken Curry (Gaeng Panang Gai) | Saveur

Name: Panang Chicken Curry (Gaeng Panang Gai) | Saveur
Ingredients: 2 cups coconut milk; 1 ⁄ 4 cup Panang curry paste (available at Indian Foods Company ); 1 1 ⁄ 2 lb. boneless skinless chicken breasts, cut crosswise into 1/4″-thick slices; 3 tbsp. fish sauce (available at Pacific Rim Gourmet ); 2 tbsp. dark-brown sugar; 2 cups chicken stock; Kosher salt and freshly ground black pepper, to taste; 4 kaffir lime leaves, sliced thin (available at Grocery Thai ); 4 sprigs basil, to garnish; Cooked jasmine rice, to serve

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The recipe for this spicy Thai curry comes from chef Saipin Chutima, of the Las Vegas restaurant Lotus of Siam.

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Ingredients

2 cups coconut milk
1⁄4 cup Panang curry paste (available at <a href="http://store.indianfoodsco.com">Indian Foods Company </a>)
1 1⁄2 lb. boneless skinless chicken breasts, cut crosswise into 1/4″-thick slices
3 tbsp. fish sauce (available at <a href="http://pacificrimgourmet.com">Pacific Rim Gourmet</a>)
2 tbsp. dark-brown sugar
2 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
4 kaffir lime leaves, sliced thin (available at <a href="http://grocerythai.com">Grocery Thai</a>)
4 sprigs basil, to garnish
Cooked jasmine rice, to serve