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Penang Chicken Curry - Thai Penang Gai
1 cup chicken, cut into bite sized pieces
1/2 c coconut milk
1 T chopped garlic
2 to 3 T Penang curry paste
2 T fish sauce
sugar to taste
3 kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded
Place a wok over medium high heat, and warm the coconut milk (do not allow to 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. For extra heat, replace this fish sauce with Nam pla prik (see recipe)
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