This is good with beef, chicken or pork. The recipe is adapted from Madhur Jaffrey's Ultimate Curry Bible.
4 ounces lite coconut milk, divided
1 T canola oil
1/2 recipe Panang Chili Paste
8 fresh kaffir lime leaves (or peeled zest of two limes - just peel with a vegetable peeler)
1 # thinly sliced meat - skinless, boneless chicken breast, boneless porkloin or beef sirloin
2 T fish sauce
1 t sugar
1 cup chicken broth
1 red chili, thinly sliced diagonally in rounds, for garnish
Add half the coconut milk to a large skillet or wok along with the oil, chili paste and half the lime (leaves or zest). Cook over medium high heat until the color deepens, about 3-5 minutes. Add the sliced meat. Stir and cook for a minute. Add the fish sauce, sugar, remaining coconut milk and chicken broth. Bring to a simmer and stir. Cook on low heat for 15-20 minutes, until meat is cooked through. Transfer to a serving dish.
Finely chop the remaining lime zest or thinly slice the lime leaves. Garnish with red chili and the lime. Serve with plain white rice.