Panang Chicken Curry (Thai)

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   Bring coconut milk, Kaffir Lime leaves and curry paste to a steady simmer in a 4-qt saucepan over medium-high heat; cook, stirring, until oil begins to separate, and mixture thickens a bit, about 12 minutes. Add sliced chicken; cook, stirring, until chicken is cooked through and no longer pink. But don't overcook! Takes 5-7 minutes. Add fish sauce, brown sugar, and enough chicken stock to make a saucy stew - but not too saucy. Do it to your liking of consistency (I prefer it a bit thicker myself so I go a little light on the broth addition). Bring to a boil. Add fresh Basil and remove from heat. Ladle chicken and sauce into bowls of rice. Eat and enjoy!!

* Per serving · 4 servings · Values may vary.

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