Ingredients
1 chicken; skinned and cut into 10-12 pieces
2 medium sized potatoes; peeled and quartered (optional; we love potatoes)
1 tin coconut milk
2 tablespoons panang curry paste (less if you want a milder curry; make paste from scratch)
1 tablespoons fish sauce
8 fresh kaffir lime leaves; shredded (dried ok too, can be substituted by lime zest)
1/2 cup thai basil leaves (I used ordinary sweet basil leaves)
Method
1. Warm half of the coconut milk in a pan
2. Add the chicken and potatoes and fry until the chicken is white
3. Add the panang curry paste and stir until all the chicken and potatoes are coated
4. Add rest of the coconut milk, kafir lime leaves and the fish sauce, bring to boil and simmer until the chichen is cooked (15 minutes)
5. Garnish with the basil leaves
Serve with fragrant jasmine rice
