Penang Curry For Two - cooking recipe

Ingredients

12 ounces sliced chicken breasts (, pork or beef)
1 package coconut milk powder (you can use canned coconut milk)
12 ounces water (if you use canned coconut adjust amount of water you add-consistency to your taste) or 12 ounces chicken stock (if you use canned coconut adjust amount of water you add-consistency to your taste)
2 teaspoons ground peanuts
1 teaspoon sugar
2 ounces fish sauce
4 -5 Thai basil
1 bell pepper, sliced lengthwise
1 medium onion, sliced lengthwise
2 ounces panang curry paste
1/2 teaspoon ground red chile (or to taste)

Preparation

Heat a large skillet over medium heat.
Place the curry paste and sugar in the pan and cook to reduce a bit.
Add the chicken and stir to coat well.
Add the peppers and onions, stirring to coat.
Add the coconut concentrate followed by the water/stock and stir well.
When chicken is almost cooked through add the remaining ingredients and simmer for 10 minutes.