Panang Curry Recipe

Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add sliced chicken and shrimp, searing until the proteins turn golden and are almost fully cooked, approximately 3-4 minutes.

Incorporate panang curry paste into the skillet, stirring vigorously to coat the proteins and release the aromatic spices.

Pour coconut milk into the pan, creating a creamy base that will envelop the proteins and vegetables.

Stir in fish sauce and palm sugar, balancing the flavors with a harmonious blend of salty and sweet elements.

Add sliced red bell pepper and bamboo shoots, allowing them to simmer and absorb the rich curry sauce for 2-3 minutes.

Gently fold in kaffir lime leaves, introducing a subtle citrusy fragrance to the curry.

Reduce heat to low and let the curry gently simmer, thickening the sauce and melding the flavors together for an additional 5 minutes.

Remove from heat and sprinkle fresh Thai basil leaves, stirring to release their aromatic oils.

Finish with a splash of lime juice to brighten the overall taste profile.

Serve the panang curry over steamed jasmine rice, garnishing with chopped peanuts and sliced green onions for added texture and freshness.