Panang Curry

1 C. coconut milk

2 T. panang curry paste

1 T. roasted peanuts

2 C. thinly sliced chicken or beef

½ c. water

4 kaffir lime leaves

Fish sauce and sugar to taste

Chop the peanuts very finely and then mix with the curry paste.  Put this mixture into a hot pan and cook for a minute.  Slowly add the coconut milk, stirring constantly until it is well incorporated.  Add the meat, kaffir lime leaves  and the water and cook until the meat is tender and cooked through.  Once the meat is cooked, add a dash of fish sauce and about a teaspoon of sugar to taste.  Serve with rice and chopped up kaffir lime leaves.