帕南雞肉咖喱

Stir-fry the Panang curry paste. (A quick note: I used the Lobo brand today. When you're cooking, I'd recommend not using the entire packet, as it can be quite salty. If it does turn out too salty, you can add some coconut milk and sugar to help balance the flavor.) Continue to stir-fry the paste until it becomes well fragrant. After that, pour in some coconut milk and stir everything together until you see the oil start to separate.

Add the sliced chicken breast to the pan and cook it until it's fully done. Taste the curry and adjust the seasoning to your preference; I personally found it delicious after adding just a bit more sugar.

Stir in the pea eggplant, the sliced chili peppers, and the thinly sliced kaffir lime leaves. Continue to stir and cook until the pea eggplant is tender. Once the eggplant is cooked, your curry is ready to be served.