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!
It was a decent curry. Not the best I've ever had, but definitely not the worst. I think it could have used a bit more complexity in the spices. I will try again and experiment.
This recipe is a hit! The creamy texture and aromatic profile are perfect for a cozy night in. The chicken was so tender. My friends loved it!
Easy to make and very tasty. I substituted some of the chicken with tofu for a vegetarian version and it worked beautifully. The peanuts on top added a nice crunch. Great weeknight meal!
The curry tasted great and was easy to prepare. I added some extra vegetables to make it even healthier. The flavors were amazing!
A solid recipe, but nothing particularly outstanding. It was easy to make, which is a plus. Could use more depth of flavor, in my opinion.
