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!
The recipe was easy to follow and the curry turned out very flavorful. I loved the creamy coconut milk base, and the peanuts on top were a nice touch. Highly recommended!
A very flavorful and easy-to-follow recipe. I particularly enjoyed the balance of sweet and savory. I think next time I will add more vegetables for a heartier meal.
It was okay. The flavor was a bit too mild for me. I would probably add more chili paste next time to give it some more of a kick.
