1 cup chicken cut bite size
1/2 cup coconut milk
1 tbs chopped garlic
2 tbs Penang curry paste – (to 3 tbsp)
2 tbs fish sauce
Sugar to taste
3 x fresh kaffir lime leaves shredded
10 x basil leaves – (to 15) 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 Thai table 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 chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.