This dish is of Malaysian origin and is one of the most popular curry dishes.
From The Big Book of Thai Curries by Vatcharin Bhumichitr. Read our review.
- 2 cups coconut cream
- 2 tablespoons oil
- 1 pound boneless chicken breast, thinly sliced
- 3 tablespoons fish sauce
- 2 teaspoons sugar
- 4 fresh kaffir lime leaves, finely chopped
- 2 large fresh red chiles, thinly sliced
- 20 holy basil leaves
- 2 tablespoons PENANG CURRY PASTE: 5 large dried red chiles
- 1/2 teaspoon sea salt (or kosher salt)
- 2/3 ounce shallots, peeled and finely chopped (about 2 tablespoons)
- 1 1/2 ounces garlic, peeled and finely chopped (about 5 tablespoons)
- 1 tablespoon finely chopped fresh galangal
- 2 lemongrass stalks, finely chopped
- 1 tablespoon finely chopped kaffir lime peel
- 1 tablespoon finely chopped cilantro root
- 1 teaspoon white peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon shrimp paste
- 1 Gently heat the coconut cream in a small pan, but do not let it boil. Remove and set aside, reserving 1 tablespoon as a garnish.
- 2 Heat the oil in a wok or pan, add the curry paste, and stir-fry briefly for about 5 minutes.
- 3 Add the chicken and stir-fry until it is lightly cooked.
- 4 Stir in the coconut cream, fish sauce, and sugar, stir well for a few minutes, then add the lime leaves, chiles, and basil.
- 5 Spoon into a bowl and top with the reserved coconut cream.