At the suggestion of the old dude at the local Asian market, I first heated up the oil and added a 4 oz can of panang curry paste with 2 decent-sized crushed garlic cloves, then added sliced chicken and cooked very slowly on low heat until nearly done. I then added 1 TBS of fish sauch, torn/bruised lime leaves (and removed when serving), 1 TBS of palm sugar, and 2 cans of coconut milk and simmered until the sauce thickened slightly, about 10-15 mins. Turned out wonderful and fragrant, and the smell alone had my neighbors asking what I was making, drooling over my front door.
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At the suggestion of the old dude at the local Asian market, I first heated up the oil and...