My quick and easy dinner tonight. Took about 30 minutes total, if you
don't count deboning a mess of chicken thighs and cutting them up. The
bones will go for stock; the skins/fat for schmaltz. The curry was spicy
and delicious, and just what James needed to help clear his poor head
(he has a cold).

Heat the cream on the top of the coconut milk until it bubbles. Add a
big glop of Mae Ploy panang curry paste and cook until it's pretty dry.
Add a bunch of cut-up chicken meat and stir. Add more coconut milk a
quarter-cup or so at a time, but it shouldn't get soupy. You kind of
want it to fry in the lipid curry/coconut mixture. Boil/fry and stir
occasionally until the chicken is cooked. Add a bit of fish sauce and a
squeeze of lemon or lime juice at the end. Serve on sticky rice.

Serene
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