Panang Curry
 This simple Panang curry delivers all the rich, comforting flavors you love, using easy-to-find ingredients and just one pan. Ingredients 1½ tablespoons vegetable oil 1 red, orange, or yellow bell pepper, diced 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces 3 cloves garlic, minced 1 (14-oz) can unsweetened coconut milk (see note) 2½ tablespoons Thai red curry paste 2 tablespoons fish sauce 2½ tablespoons packed dark brown sugar 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces 1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes) ¼ cup fresh chopped cilantro ⅓ cup dry roasted peanuts, finely chopped 1½ tablespoons vegetable oil 1 red, orange, or yellow bell pepper, diced 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces 3 cloves garlic, minced 1 (14-oz) can unsweetened coconut milk (see note) 2½ tablespoons Thai red curry paste 2 tablespoons fish sauce 2½ tablespoons packed dark brown sugar 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces 1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes) ¼ cup fresh chopped cilantro ⅓ cup dry roasted peanuts, finely chopped Instructions Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes. Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the coconut milk, curry paste, fish sauce, and sugar and whisk together. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, cilantro, and peanuts. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice. Note: The consistency of canned coconut varies by brand. Some might be a bit watery, while others might separate in sauces. I've consistently had great results with the Thai Kitchen brand. Make-Ahead Instructions: Panang curry may be made ahead of time, but take care not to overcook the chicken. After you've prepared the dish, let it cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator. When you're ready to enjoy it, gently reheat the curry either on the stovetop or in the microwave until it's heated through. Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes. Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the coconut milk, curry paste, fish sauce, and sugar and whisk together. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, cilantro, and peanuts. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice. Note: The consistency of canned coconut varies by brand. Some might be a bit watery, while others might separate in sauces. I've consistently had great results with the Thai Kitchen brand. Make-Ahead Instructions: Panang curry may be made ahead of time, but take care not to overcook the chicken. After you've prepared the dish, let it cool down to room temperature, then transfer it to an airtight container and store it in the refrigerator. When you're ready to enjoy it, gently reheat the curry either on the stovetop or in the microwave until it's heated through. Nutrition Information Powered by Per serving (4 servings) Calories: 548 Fat: 37 g Saturated fat: 21 g Carbohydrates: 20 g Sugar: 11 g Fiber: 3 g Protein: 39 g Sodium: 844 mg Cholesterol: 104 mg Per serving (4 servings) Calories: 548 Fat: 37 g Saturated fat: 21 g Carbohydrates: 20 g Sugar: 11 g Fiber: 3 g Protein: 39 g Sodium: 844 mg Cholesterol: 104 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.