This recipe is translated from Cookpad Thailand. See original: 
พะแนงไก่ชิ้น
พะแนงไก่ชิ้น 
Cooking Instructions
- 1
Add water (not oil, to reduce fat) to a pan and stir-fry with the curry paste until well combined.
- 2
Add the coconut milk and stir-fry over low heat until the oil begins to separate.
- 3
Add the chicken pieces and stir-fry with the curry paste and coconut milk mixture. Add the palm sugar and fish sauce. Since the chicken is in pieces, it will take a bit longer to cook—about 10 minutes.
- 4
Once the chicken is cooked, add thinly sliced kaffir lime leaves and julienned red chili peppers. Stir everything together, then transfer to a plate and serve.
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