Cubed chicken is simmered with coconut milk, Penang curry paste, palm sugar, fish sauce and kaffir lime leaves, then garnished with red chillies and fresh Thai basil leaves. Serve with freshly cooked rice.
If your local supermarket doesn't sell Penang curry paste, palm sugar or fresh Thai basil, you will find them in Chinese/Oriental speciality stores.
At the suggestion of the old dude at the local Asian market, I first heated up the oil and added a 4 oz can of panang curry paste with 2 decent-sized crushed garlic cloves, then added sliced chicken and cooked very slowly on low heat until nearly done. I then added 1 TBS of fish sauce, torn/bruised lime leaves (and removed when serving), 1 TBS of palm sugar, and 2 cans of coconut milk and simmered until the sauce thickened slightly, about 10-15 mins. Turned out wonderful and fragrant, and the smell alone had my neighbors asking what I was making, drooling over my front door. - 22 Feb 2011 (Review from Allrecipes US | Canada)
I had to substitute a lot of ingredients (brown sugar for the palm sugar; grated lime zest, dash of lime juice, and a bay leaf for the kaffir lime leaves; "regular" basil for the Thai basil leaves), but this dish was still amazingly good. The sauce was so good I kept the leftovers and I plan to make a batch of rice tomorrow just so that the sauce does not go to waste. - 17 Aug 2011 (Review from Allrecipes US | Canada)
This recipe is very authentic! All the ingredients contribute to its unique taste. Don't skimp...go to your local Asian market and get the ingredients. Also very very easy to make. Reminded me of my favourite Thai restaurant I always ate at in Hawaii! Will be making this again and again! Thanks! - 30 Apr 2010 (Review from Allrecipes US | Canada)