3.5 pounds split chicken breast
2 cups coconut cream
3 cups coconut milk
2 tablespoons palm sugar
4 tablespoons fish sauce
2 to 3 tablespoons Penang curry paste
8 - 12 kaffir lime leaves, stems removed, leaves ripped
3 - 4 fresh Thai chile peppers thinly sliced
Brown your chicken in a large pan, over low heat (a few minutes per side). Pour 3 cups coconut milk over the chicken, bring to a boil, cover and reduce heat. After 15 minutes, flip chicken breasts over. Let simmer for another 15 minutes over low heat. By this time, your liquid will have evaporated about 1/2 inch below where it was when you first added the coconut milk.
In a separate saucepan, add coconut cream and bring it to a boil. Scoop out 5 tablespoons and set aside (for topping at the end). Add panang curry paste to the saucepan and stir well. Keep heating over medium heat until you start to smell the fragrance, and you can see oil rising to the surface (about 15 minutes). Remove from heat, and pour this mixture over your chicken. Increase heat to medium/low, then season with fish sauce, palm sugar and lime leaves. Let it cook uncovered for an additional 20 minutes, then remove from heat.
Top the chicken with the coconut cream that was set aside, and serve with jasmine rice. Garnish with Thai chiles, and if you prefer, fresh Thai basil.