2 cups coconut milk
¼ cup Panang curry paste (available at Indian Foods Company)
1½ lbs. boneless skinless chicken breasts, cut crosswise into ¼″-thick slices
3 tbsp. fish sauce (available at Pacific Rim Gourmet)
2 tbsp. dark-brown sugar
2 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
4 kaffir lime leaves, sliced thin (available at Grocery Thai)
4 sprigs basil, to garnish
Cooked jasmine rice, to serve