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Ingredients
US|METRIC
4 SERVINGS
- 2 cups coconut milk
- 1/4 cup panang curry paste (available at Indian Foods Company)
- 1 1/2 lb. boneless skinless chicken breasts (cut crosswise into ¼″-thick slices)
- 3 Tbsp. fish sauce (available at Pacific Rim Gourmet)
- 2 Tbsp. dark brown sugar
- 2 cups chicken stock
- kosher salt
- ground black pepper
- 4 kaffir lime leaves (sliced thin, available at Grocery Thai)
- 4 sprigs basil (to garnish, optional)
- jasmine rice (Cooked, to serve)
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