Panang Chicken Curry Gaeng Panang Gai

Ingredients

• 2 cups coconut milk
• 1⁄4 cup Panang curry paste (available at Indian Foods Company )
• 1 1⁄2 lb. boneless skinless chicken breasts, cut crosswise into 1/4″-thick slices
• 3 tbsp. fish sauce (available at Pacific Rim Gourmet)
• 2 tbsp. dark-brown sugar
• 2 cups chicken stock
• Kosher salt and freshly ground black pepper, to taste
• 4 kaffir lime leaves, sliced thin (available at Grocery Thai)
• 4 sprigs basil, to garnish
• Cooked jasmine rice, to serve

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