My version Chicken Panang Curry

2 chicken breasts

2 tbsp fish sauce

1-2 tbsp sugar

2tbsp curry paste red

chopped brown onions

sliced red bell pepper

handful of basil leaves

1 can of coconut milk

salt

slice chicken into tiny pieces. sautee in butter/oil with onions. sprinkle with some salt.

on a separate pan, let boil 1/3 coconut oil and put curry paste until dissolved. add fish sauce and then mix. add the chicken and let it simmer til the sauce thicken. then slowly add some more coconut milk until desired thickness. add redbellpepper. i didnt put all of the coconut milk because i want a thicker sauce. simmering will reduce the sauce and make it thick. then add sugar. add the basil leaves when almost done. adding the basil leaves too early will make it dark and super wilted.