Sweet Penang Chicken Curry

This recipe was adapted from something I found in Taste magazine.  It certainly is a favourite at our house due to that sweet and spicy balance.  I use light coconut milk, but full fat coconut milk does give a better result.  When using light coconut milk, you will find the sauce won't thicken too much.  Now, I just have to borrow the headline from Taste magazine because this is so delicious, you simply have to "thai it yourself."



Ingredients
2 tbsp red curry paste
1 2/3 cups Ayam coconut cream (unshaken) or 1 can carnation lite and creamy coconut milk
2 rectangle cubes of palm sugar, chopped, or 2 tbsp brown sugar
1 cup chicken stock
500g chicken, sliced thinly
4 kaffir lime leaves, spine removed, shredded (or juice of 1 small lime)
1 floret of broccoli, chopped
2 carrots, sliced diagonally
1 capsicum, sliced
1 - 1 1/2 cups of chopped green beans
2 zuccinis, sliced diagonally
+1/2 cup thai basil leaves, to serve (optional)
+ steamed rice, to serve
+ 2 small red chillies, thinly sliced, to serve (optional)
+ 2 limes, quartered, to serve (optional)

Method
Heat fry pan or wok over medium heat until hot.  Spoon thick top layer of coconut cream into wok (alternatively if you are using light carnation milk simply pour 3/4 of the can in).  Cook, stirring constantly, for 8 to 10 minutes or until oil separates and floats to the top.  Add curry paste mixture.  Cook, stirring constantly, for 2 minutes.  Add sugar. Cook for 5 minutes or until sauce reduces slightly; stirring constantly to avoid burnt cream/milk.  Gradually add remaining coconut cream (or milk) and stock.  Cook for 15 to 20 minutes or until sauce thickens. (If you use lite milk, the sauce won't thicken much at all).  Meanwhile, heat a frying pan over medium-high heat and cook the chicken in peanut or sesame oil.  Transfer to a heatproof bowl.  In the same frying pan, cook the vegetables; ensuring those that need longer cooking time are put into the pan first.  If you prefer, pop the vegetables [seperately] in the microwave for a few minutes first.  Once the sauce has thickened, pour it over the vegetables.  Return the chicken to the pan.  Add lime leaves to pan.   Stir the sauce, vegetables, and meat together thoroughly.  Serve with rice, optional chillis and thai basil leaves.