Penang Gai
penang chicken curry

250 gr chickenbrest
125 ml coconut milk
4 cloves garlic
3 tbsp penang curry paste (see recipe)
2 tbsp fishsauce (nam pla)
1/2 tsp palmsugar
3 jeruk purut / kaffir lime leaves
13 thai basil leaves

Cut the chicken into pieces and slice the jeruk perut and the basil very thin. Chop the garlic fine. Heat in a wok the coconut milk and add the curry paste and let it simmer slowly unti the oil comes out. Add the chicken, the garlic, the fishsauce and the palmsuger and let it simmer slowly until the sauce has thickened. Add the jeruk purut and the basil and fry it for a short period.

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