Instructions

• Open both 15-oz cans of full-fat coconut milk. Pour about 1/4 cup into a large skillet or Dutch oven and reserve the remaining coconut milk from both cans for later.
• Heat the skillet with the 1/4 cup coconut milk over medium heat. Add the finely chopped 1/2 yellow onion and sauté, stirring occasionally, until very fragrant and softened, about 5–8 minutes.
• Add the chopped red bell pepper to the skillet and sauté until slightly softened, about 2 minutes.
• Add the reserved coconut milk, 4 Tbsp panang curry paste, 2 Tbsp peanut butter (or unsweetened almond butter), 2 Tbsp coconut sugar or brown sugar (optional), 2 Tbsp fish sauce, and a pinch of sea salt. Stir to combine, bring the mixture to a full boil, then reduce heat to a simmer. Simmer, stirring occasionally, for 15 minutes to develop the sauce flavors.
• While the sauce is simmering, heat a separate skillet over medium-high heat and add 1 Tbsp coconut oil. Add the 1.5 lbs chopped boneless skinless chicken breasts in a single layer.
• Brown the chicken: cook undisturbed until the bottom side is browned, about 3–5 minutes, then flip and brown the other side, about 3–5 minutes. Cover the skillet and continue cooking until the chicken is cooked through, about 3–5 more minutes. Drain any excess liquid from the chicken.
• Transfer the cooked chicken into the simmering curry. Continue to cook gently for an additional 10 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust sea salt if needed.
• Serve the panang curry hot with your choice of rice, cauliflower rice, zucchini noodles, quinoa, etc.