1. Place a wok medium heat. Add 1 sachet of Thai Panang Curry Paste and gradually add ¾ cup of coconut milk. Stir together until fragrant.
2. Add 200g of chicken or meat of your choice and stir together. Simmer on a low heat until sauce has thickened. Turn off the heat and sprinkle with finely sliced kaffir lime leaves and sliced red chilies. Serve with steamed rice, roti or bread of your choice.