Instructions:

• Start by chopping the yellow onion and red bell pepper into small, bite-sized pieces. Cut the chicken breasts into cubes, making sure they are uniform for even cooking.
• In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion and bell pepper, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
• Add the chopped chicken to the skillet, stirring frequently until it is no longer pink on the outside, about 5-7 minutes.
• Once the chicken is cooked, add the Panang curry paste to the skillet. Stir well to coat the chicken and vegetables, letting it cook for an additional 2-3 minutes.
• Add one can of coconut milk to the skillet, stirring to combine everything thoroughly.
• Stir in the peanut butter or almond butter, mixing until it’s fully incorporated.
• Add the second can of coconut milk, coconut sugar (if using), fish sauce, and sea salt to taste. Allow the mixture to simmer gently for about 10-15 minutes.
• Taste the curry and adjust the seasoning as necessary.
• Once your Thai Panang Curry is ready, serve it hot over steamed jasmine rice or with a side of rice noodles. Garnish with fresh basil or cilantro.