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Panang Curry
A popular dish at many Thai restaurants, Panang Curry is usually made with beef, but either chicken or pork can be substituted. Thai curries are typically a meal by themselves, but it is not uncommon to eat curry alongside your other favorite Thai dishes.
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Method
Cut meat into bite sized cubes. Using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set it aside. Using medium heat, add four Tbsp of coconut milk and let it come to a boil. Add 2-3 Tbsp of curry paste. Add meat and stir until the meat is thoroughly cooked. Add half of the remaining coconut milk. Keep stirring. Add the fish sauce and the sugar, then the rest of the coconut milk. When the coconut milk thickens, add basil and lime leaves.
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