Penang Curry for Two

This recipe is posted by request, and was found on the net, posted by "Channel 5 news @ noon"

• Ready In: 30 mins
• Serves: 2

Ingredients

• 12  ounces  sliced chicken breasts (, pork or beef)
• 1  package coconut milk powder (you can use canned coconut milk)
• 12  ounces water (if you use canned coconut adjust amount of water you add-consistency to your taste) or 12  ounces  chicken stock (if you use canned coconut adjust amount of water you add-consistency to your taste)
• 2  teaspoons  ground peanuts
• 1  teaspoon sugar
• 2  ounces fish sauce
• 4 -5  Thai basil
• 1  bell pepper, sliced lengthwise
• 1  medium onion, sliced lengthwise
• 2  ounces panang curry paste
• 1⁄2 teaspoon  ground red chile (or to taste)

Directions

1. Heat a large skillet over medium heat.
2. Place the curry paste and sugar in the pan and cook to reduce a bit.
3. Add the chicken and stir to coat well.
4. Add the peppers and onions, stirring to coat.
5. Add the coconut concentrate followed by the water/stock and stir well.
6. When chicken is almost cooked through add the remaining ingredients and simmer for 10 minutes.