Chicken Panang Curry

12 oz. Sliced Chicken Breast

1 package Coconut Milk Concentrate

12 oz. Water or Chicken Stock

2 tablespoons ground Peanuts

1 tablespoon sugar

2 oz. Fish Sauce

4 - 5 Thai Basil Leafs

2 oz. Panang Curry Paste

1/2 teaspoon ground Red Chili (add to taste only)

Start heating a sauteed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together. Next, mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.

note: You may substitute the Coconut Milk Concentrate with canned Coconut Milk and the Dry Chili with Fresh Chilies.
The Dry Chili seems to add more of a roasted nutty flavor.