Panang Curry Recipe

Prep the Vegetables

Slice the red, green, and yellow bell peppers into thin strips. Also, slice the onion into thin wedges.

Prepare the Meat

If using chicken, slice the chicken breast into bite-sized pieces. If using shrimp, ensure they are peeled and deveined.

Cook the Meat

In a large skillet or wok over medium-high heat, add a tablespoon of oil. Once hot, add the sliced chicken or shrimp. Cook until the chicken is fully cooked or the shrimp turn pink, about 5-7 minutes. Remove the meat from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add a little more oil if needed. Add the sliced onion and cook for 2-3 minutes until slightly softened. Then add the sliced bell peppers and stir-fry for another 3-4 minutes until they are tender but still crisp.

Add the Curry Sauce

Add the Panang curry paste to the skillet with the vegetables, stirring well to combine. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Stir until the sauce is well combined and heated through.

Combine and Simmer

Return the cooked meat to the skillet. Stir to coat the meat in the sauce. Let it simmer for 5-10 minutes, allowing the flavors to meld together.

Plate and Garnish

Serve the Panang curry over steamed rice or noodles. Garnish with chopped peanuts and serve lime wedges on the side.