Chicken Panang Curry

• 1/2 cup peanut sauce
• 2 teaspoons curry powder
• 1 tablespoon oil
• 1 lb cooked chicken, cut into bite size pieces
• 1/4 cup coconut milk
• 4 kaffir lime leaves
• 1/4 cup coconut cream
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• 2 teaspoons soft brown sugar

1. Mix the peanut sauce and the curry powder.
2. Heat the oil in a wok or large frying pan; add the onion and the peanut/curry mixture.
3. Stir over medium heat for 2 minutes.
4. Add the coconut milk and bring to a boil.
5. Add the chicken and lime leaves to the pan; reduce the heat and cook for 15 minutes.
6. Remove the chicken with a wire mesh strainer or slotted spoon.
7. Simmer the sauce for 5 minutes or until it has reduced and quite thick.
8. Return the chicken into the pan.
9. Add the coconut cream, fish sauce (optional), lime juice and brown sugar; cook for 5 minutes.
10. Serve with Rice.

peanut sauce, curry powder, oil, chicken, coconut milk, lime leaves, coconut cream, fish sauce, lime juice, brown sugar

Taken from www.food.com/recipe/chicken-panang-curry-190114 (may not work)