Panang Gai (Thai Panang Chicken Curry)

INGREDIENTS

2 cups coconut milk
1/4 cup Panang curry paste (available at Indian Foods Company)
1,1/2 lbs. boneless skinless chicken breasts, cut crosswise into ??-thick slices
3 tbsp. fish sauce (available at Pacific Rim Gourmet)
2 tbsp. dark-brown sugar
2 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
4 kaffir lime leaves, sliced thin (available at Grocery Thai)
4 sprigs basil, to garnish
Cooked jasmine rice, to serve


INSTRUCTIONS

Bring coconut milk and curry paste to a steady simmer in a 4-qt. saucepan over medium-high heat; cook, stirring, until oil begins to separate, about 12 minutes. Add chicken; cook, stirring, until cooked through, about 5 minutes. Add stock, fish sauce, and sugar; bring to a boil. Remove from heat; season with salt and pepper. Ladle chicken and sauce into bowls; garnish with lime leaves and basil, and serve with rice.