Panang Curry with Chicken

I figure the best place to start is with what I had for dinner tonight.  I dub this my Amazon meal, simply because I had to order most of the ingredients from amazon.com (we suffer from a shortage of legit Asian markets in our area).  If you don't like spicy food...don't make this.  Or just go light on the curry paste.  If you do like spicy food...you're welcome.

Recipe is courtesy of wiley from allrecipes.com. (Click link to see original - there are some helpful comments with substitutions in case you aren't feeling all purist like I was with the ingredients.)

You will need:
5 T panang curry paste
Cooking oil
4 cups coconut milk
2-4 pounds skinless, boneless chicken breast, cubed
2 T palm sugar
2 T fish sauce, or to taste
6 kaffir lime leaves, torn
2 fresh red chile peppers
Thai basil

Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant.  Stir the coconut milk into the curry paste and bring to a boil.  Add the chicken; cook and stir until the chicken is nearly cooked through, 10-15 minutes.  Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes.  Taste and adjust the saltiness by adding more fish sauce if necessary.  Garnish with sliced red chile peppers and Thai basil leaves to serve.