Panang Curry with Chicken

• 5 tablespoons Panang curry paste (you can find this at an asian market)
• 2 tablespoons butter
• 4 cups coconut milk
• 2/3 pound skinless, boneless chicken breast, cubed
• 2 tablespoons palm sugar
• 2 tablespoons fish sauce, or to taste
• 6 kaffir lime leaves, torn
• 2 fresh red chile peppers, sliced
• 1/4 cup fresh Thai basil leaves

1. Fry the curry paste in the butter in a large skillet or wok over medium heat until fragrant
2. Stir the coconut milk into the curry paste and bring to a boil
3. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes
4. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes
5. Garnish with sliced red chile peppers and Thai basil leaves to serve