Penang Curry

1 cup chicken, cut into bite sized pieces
1 can coconut milk
1 TBSP chopped garlic
2 TBSP Penang curry paste
2 TBSP fish sauce
1 TBSP sugar
2 lime leaves, shredded
5 Thai basil leaves, finely shredded

Place a wok over medium heat, and warm the coconut milk, but don’t let 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 flavor. Add the remaining ingredients except the lime leaves and the basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving. Serve over rice.