Heat coconut oil in a large skillet or pot over medium heat. Add the red curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
Add the sliced chicken and cook until browned on all sides.
Pour in the coconut milk and add the fish sauce, palm sugar (or brown sugar), and peanut butter. Stir well to combine.
Bring the mixture to a simmer, then reduce heat to low. Add the sliced bell pepper and cook for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Stir in the lime juice and chopped cilantro. Taste and adjust seasonings as needed.
Serve hot over steamed jasmine rice. Garnish with fresh cilantro and chopped peanuts.
Enjoy your delicious homemade Chicken Panang Curry!
Great recipe. The curry was flavorful and easy to make. The jasmine rice was a perfect pairing, and the peanuts added a nice crunch. I really enjoyed it.
The flavors were great, and the curry had a nice aroma. I found that I needed to add a bit more salt than the recipe probably would have suggested to bring out all the flavors, but that is just a matter of personal preference.
A good, quick meal. The flavor was decent, but it lacked some of the complex flavors I'm used to in Panang curry. It's a decent start but might need some tweaking for next time.
Excellent! This recipe is a keeper. So easy to make and tastes like something you'd get at a high-end Thai restaurant. The creamy sauce and tender chicken make it perfect.
This Chicken Panang Curry is restaurant-quality! The balance of flavors is perfect. The coconut milk is so rich, and the chicken is cooked to perfection. I followed the recipe exactly and it turned out amazing. Highly recommend!
