Penang Curry

Ok, Patri....here's one of....(how many do I owe you now?) I'm on the wrong computer for the rest of them, but we'll consider this a good start:)

Penang Curry

You need:
1 cup of chicken, cut into bite sized pieces
1/2 c. cocnut milk (I used half of the can:)
1 tablespoon of chopped garlic
2 to 3 tablespoons of penang curry paste
2 tablespoons of fish sauce
sugar to taste
2 lime leaves, finely shredded
10-15 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 seperate 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 chillies, with steamed white rice, and the usual table condiments.

Sorry, I can't remember which site I swiped this from. I will hunt it down and post it later:)