Instructions

• Pour about 1/4 cup from one can of the full-fat coconut milk into a large skillet or Dutch oven. Add the finely chopped yellow onion and sauté over medium heat until very fragrant and softened, about 5 to 8 minutes, stirring occasionally.
• Add the chopped red bell pepper and sauté until slightly softened, about 2 minutes.
• Pour the remaining coconut milk from the cans into the skillet. Add the 4 Tbsp panang curry paste, 2 Tbsp peanut butter (or unsweetened almond butter), 2 Tbsp coconut sugar or brown sugar (if using), 2 Tbsp fish sauce, and sea salt to taste. Stir to combine.
• Bring the mixture to a full boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook for 15 minutes, stirring occasionally, to develop the sauce flavors.
• While the sauce is simmering, heat a separate skillet over medium-high heat and add 1 Tbsp coconut oil. When the oil is hot, add the chopped chicken in a single layer and brown on two sides, about 3 to 5 minutes.
• Cover that skillet and continue cooking until the chicken is cooked through and no pink remains, about another 3 to 5 minutes. Drain any excess liquid from the chicken.
• Transfer the cooked chicken to the skillet or pot with the curry sauce and stir to combine.
• Continue to simmer the curry gently with the chicken for an additional 10 minutes, stirring occasionally and adjusting sea salt to taste.
• Serve the Panang curry with your choice of rice, cauliflower rice, zucchini noodles, quinoa, or similar.