"Panang Chicken," a delicious taste of Thai.

"Panang Chicken," a delicious taste of Thai.
       That "little chef" presented today. I believe that everyone should taste. And doubt in the sumptuous taste that is "Panang Chicken" Thai food, but the taste is second to none. Although coconut milk is used. But when eaten with steamed rice. , One must not forget that fat to me.
      
       Ingredient
      
       Chicken 3 matches.
       1 cup coconut milk.
       1 tablespoon fish sauce.
       1 tablespoon sugar.
       Basil leaves 2 branches.
       Kaffir lime leaves 3-5 leaves.
       Red pepper Soi 2-3 tablets.
       Oil for stir-fry.
      
       Curry
      
       Dried 5 pieces.
       5 shallots head.
       10 cloves of garlic.
       Pin 1 tsp.
       Lemon 1 tsp.
       Bergamot peel 1 / 2 tsp.
       1 teaspoon coriander root.
       Pepper, 5 seed.
       Salt 1 tsp.
       Chilli paste 1 tsp.
      
       How to cut meat from the chicken into pieces. Then to go haywire in the pan so the chicken is cooked. Pound all the spices together thoroughly. (If you want to skip this step Panang Curry was able to buy it from the market do not) bring out the spices, fried with oil, using low heat. Stir-fry until fragrant, then add coconut milk to make it to 1 / 2 cup stir-fry until fragrant spices and coconut milk from it.
      
       Then add the chicken and stir. Season with fish sauce. And sugar. Then sprinkle with Kaffir lime leaves into it. Then add coconut milk and 1 / 2 cup of the rest to them. Simmer on low heat. Until the soup down to a little water. End up with a sprinkle of red pepper and basil leaves sprinkled into the alley. Then dip into the dish and serve immediately.