One half pound of sliced and diced chicken
One packet of red curry
One can of coconut milk

On a medium-low heat, pour half the can of coconut milk into a stir-fry pan. Immediately mix the curry into the milk. Continue to mix until some of the oils appears atop the blend. Add the chicken to the mix, allowing the meat to fully cook in the curry, which should happen over 10-15 minutes. When the meat is fully cooked, add the second half of the coconut milk to the mix. Keep the melange of flavors on the stove just enough for the coconut milk to warm to the temperature desired for eating. Pour in a large bowl, adding red pepper for spice. Serve by a bed of rice (by the way, make one cup of rice along with this dish).

The simple steps to making my new favorite food: Panang. Preparing this dish for your favorite Italarican would be a true testament to your benevolence.