Creamy Panang Curry with Chicken

1.In a large skillet, heat some oil over medium heat.

2.Add the sliced chicken breast and cook until browned on all sides, then remove from the skillet and set aside.

3.In the same skillet, add the Panang curry paste and cook for a minute to release the flavors.

4.Pour in the coconut milk and stir well to combine with the curry paste.

5.Add the sliced red bell pepper and onion to the skillet and cook until slightly softened.

6.Return the cooked chicken to the skillet and stir to coat with the curry sauce.

7.Season with fish sauce and brown sugar, then pour in the chicken broth.

8.Simmer the curry for about 15-20 minutes until the chicken is cooked through and the sauce has thickened slightly.

9.Stir in the crushed peanuts and cook for an additional 2-3 minutes.

10.Serve the creamy Panang curry over cooked jasmine rice, garnished with fresh cilantro leaves.