Thai Chicken Penang Curry - Any tasty recipes?

Love this dish but cannot seem to make it the same as they do at the restaurants :-(, help? please?Thai Chicken Penang Curry - Any tasty recipes?
1 cup chicken, cut into bite sized pieces

1/2 cup coconut milk

1 tablespoon chopped garlic

2 to 3 tablespoons Penang curry paste

2 tablespoons fish sauce

sugar to taste

3 kaffir lime leaves, shredded

10-15 Thai basil leaves, finely shredded



Method



Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.



Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.



Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.





Nam pla prik



Put two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.Thai Chicken Penang Curry - Any tasty recipes?
Penang Curry can be made with either beef or chicken, according to your preference. Named after a state in northern Malaysia, this special curry dish carries with it flavors and aromas of distant places (you'll find references to Malaysia as well as India and Burma). With its homemade combination of spices and fresh herbs, my Penang curry is super healthy, and the red vegetables such as tomatoes and red bell (or sweet) peppers add extra vitamins, flavor, and texture to this wonderful dish.

INGREDIENTS:

1 small chicken, or 1/2 medium-large chicken cut up into pieces (or the equivalent of beef)

3 tomatoes, sliced

1-2 red bell or sweet peppers, sliced

CURRY SAUCE:

4 Tbsp. tomato paste

1 small onion, quartered

1 thumb-size piece galangal, peeled and sliced (or substitute ginger)

3 cloves garlic

1 Tbsp. soy sauce

1 tsp. dark soy sauce

2 Tbsp. fish sauce

1 tsp. shrimp paste

1 Tbsp. paprika

2 Tbsp. chilli powder

1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)

1 red chilli, de-seeded - or more if you want it extra spicy (omit if you prefer a mild curry)

1/2 tsp. turmeric

1 Tbsp. cumin

2 kaffir lime leaves

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground cloves

1 can thick or good-quality coconut milk

juice of 1/2 lime

optional: 1 extra can coconut milk

GARNISH:

approximately 1 cup fresh basil leaves, left whole or roughly chopped if the leaves are large

PREPARATION:

To make the curry sauce, place all sauce ingredients in a food processor. Process well. Add up to one additional can of coconut milk if you'd like more sauce, or if the curry is too spicy.

Pour sauce into a cassarole dish and add the chicken pieces (or beef). Mix well.

Cover and bake at 375 degrees for 45 minutes.

Remove from oven and add the tomatoes and red or sweet pepper. Mix well, then return to the oven to bake for another 15 minutes.

Do a taste test before serving: add 1-2 Tbsp. more fish sauce if not salty enough. If too spicy, add more coconut milk or a little yogurt. If too salty, add more lime juice.

Sprinkle with fresh basil leaves and serve with plenty of Thai jasmine rice (white or brown).Thai Chicken Penang Curry - Any tasty recipes?
Chicken Panang Curry

Makes 2 servings

Ingredients

12 oz. Sliced Chicken Breast

1 package Coconut Milk Concentrate

12 oz. Water or Chicken Stock

2 tablespoons ground Peanuts

1 tablespoon sugar

2 oz. Fish Sauce

4 - 5 Thai Basil Leafs

2 oz. Panang Curry Paste

1/2 teaspoon ground Red Chili (add to taste only)!

Technique

Start heating a heavy-bottomed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together. Next, mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.