Panang Chicken Curry (Gaeng Panang Gai)

Name: Panang Chicken Curry (Gaeng Panang Gai)
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; freshly ground black pepper; 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 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
freshly ground black pepper
4 kaffir lime leaves, sliced thin (available at Grocery Thai)
4 sprigs basil, to garnish
Cooked jasmine rice, to serve