Panang Chicken Curry

CATEGORY: Thai Main Dsih

SOURCE: Cooking class (Emory)

From "Emory Thai cooking class"

2lbs chicken cut into thin slices and preferably thin cubes

Panang curry paste (use 1 4 ounce can of Maesri)

1 14 ounce can unsweet coconut milk (lite optional; chako brand recommended)

1 tblsp asian fish sauce (or use salt)

1 hot red chilli pepper

4 kaffir lime leaves or 12 sprigs cilantro; Cut kaffir leaves into strips and then chop to bits

Fry chicken in flat nin-stick.

In another deep non-stick pan, fry red curry paste in 1 tblsp canola oil till bubbly. Add coconut milk part by part. Add 1 can water. Simmer. Add fish sauce and 3 tsp sugar; Add chicken; Simmer for 7 mins. Let sit for 5 mins. Add kaffir lime leaves or cilantro and let sit more. garnish further with cilantro/red chilli circles. Serve with steamed rice.