1. Heat a wok over medium heat. Add panaeng curry paste and coconut milk. Stir-fry until aromatic and until the oil has clearly separated from the coconut milk. Then season with soy sauce, fish sauce and fish sauce. Stir until all mixed well. Add sliced kaffir lime leaves and remove from heat.
2. Marinade sliced chicken with prepared sauce (step 1) about 60 minutes.
3. When the chicken is ready, thread a skewer through the marinated chicken. Then grill the chicken until it is well done. While barbequing, brush chicken with marinade sauce.
4. Transfer to a serving plate. Serve immediately with hot steamed rice and your favourite dipping sauce.