Gaeng Penang Gai
Penang Chicken Curry

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Ingredients
1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Penang curry paste
2 tablespoons fish sauce - nam pla
palm sugar to taste
3 kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded

Method
Place a wok over medium high heat, and warm the coconut milk,
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 leaves and basil leaves, simmer until the sauce is absorbed and thickened.
Add the lime leaves and basil leaves and stir fry briefly before serving.

Serve garnished with julienne red chili, Thai jasmine rice, and the usual Thai table condiments.

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