Muoi Khuntilanont's Kitchen

Penaeng Curry

Penaeng is a dry curry, probably originally "imported" from
Malaysia. It can be prepared with any meat, and many fishes.

1 c. of chicken, cut into bite sized pieces
1/2 c. of coconut milk
1 T. of chopped garlic
2 to 3 T. penaeng curry paste
2 T. of fish sauce
Sugar to taste
2 lime leaves, finely shredded
10-15 holy basil leaves, finely shredded

Place a wok over medium high heat, and warm the coconut milk, but
don't let it 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
flavour. Add the remaining ingredients except the lime and basil
leaves, and simmer until the sauce is absorbed and thickened.  Then
add the leaves and stir fry briefly before serving. Garnish with
julienned red chills, with steamed white rice, and the usual table
condiments.

Note if you particularly like your curries hot, then replace the
fish sauce in the cooking with nam pla prik (chills marinated in
fish sauce), that has had at least a week to mature.