Chicken Panang Curry - cooking recipe

Ingredients

1/2 cup peanut sauce
2 teaspoons curry powder
1 tablespoon oil
1 lb cooked chicken, cut into bite size pieces
1/4 cup coconut milk
4 kaffir lime leaves
1/4 cup coconut cream
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
2 teaspoons soft brown sugar

Preparation

Mix the peanut sauce and the curry powder.
Heat the oil in a wok or large frying pan; add the onion and the peanut/curry mixture.
Stir over medium heat for 2 minutes.
Add the coconut milk and bring to a boil.
Add the chicken and lime leaves to the pan; reduce the heat and cook for 15 minutes.
Remove the chicken with a wire mesh strainer or slotted spoon.
Simmer the sauce for 5 minutes or until it has reduced and quite thick.
Return the chicken into the pan.
Add the coconut cream, fish sauce (optional), lime juice and brown sugar; cook for 5 minutes.
Serve with Rice.