Penang Chicken Curry (Penang Gai) - cooking recipe

Ingredients

1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 -3 tablespoons panang curry paste
2 tablespoons fish sauce
sugar
3 kaffir lime leaves, shredded
10 -15 basil leaves, finely shredded

Preparation

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.