This recipe is worth trying. Your meal will be more impressive when trying this mellow savory curry with the warm steamed rice.

100 grams Panang curry paste
1 teaspoon coconut sugar
1 teaspoon fish sauce
½ teaspoon Gold Label® Seasoning Sauce, Yellow Label
½ kilogram coconut milk
500 grams chicken
3 kaffir lime leaves
1 cup basil leaves

1.Heat and stir Panang curry paste and 3-4 tablespoons of coconut milk on the pan over the low heat, and add the torn kaffir lime leaves for the sweet-scented smell. Then, stir until it thickens, and raise the heat level. Add the sliced pieces of chicken, and stir until the chicken is ripe. After that, pour the remaining coconut milk.
2.Keep stirring until it thickens, and pour a few drops of Gold Label® Seasoning Sauce, Yellow Label, salt, and fish sauce respectively. Add the basil leaves, cover the pan, lower the heat, and wait for few minutes. After it is ripe, you can serve it with the warm steamed rice, and enjoy.