Panang Curry with Chicken

Fry curry paste in oil in a large skillet or wok over medium heat until fragrant.

Stir in coconut milk and bring to a boil. Add chicken; cook and stir until chicken is nearly cooked through, 10 to 15 minutes.

Stir palm sugar, fish sauce, and lime leaves into mixture; simmer for 5 minutes. Taste and adjust saltiness by adding more fish sauce if necessary.

Garnish with sliced red chile peppers and Thai basil leaves.