1/4 c Panang curry paste*
1 can coconut milk
2 1/4 c chicken, pork or beef
1/2 c water
kaffir lime leaves
fresh chilies
*for a milder curry, half the amount of curry paste!
Stir-fry past with half of the coconut milk; when mixed, add rest of milk and bring to boil. Add meat plus water and cook until done. sprinkle with lime leaves and chilies. Taste before seasoning. Serve with Jasmine rice or steamed veggies.
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