Add the oil to a medium sized pot (about 3qt) or a 14" skillet and heat on medium-high heat. Add the entire can of Panang Curry Paste (and the peanut butter if using - which I often don't) and sauté for 3 minutes, stirring often to mix well and prevent scorching.

Add 1/2 can of coconut milk to the pot and cook until boiling, about 3 minutes, stirring often.

Chicken Version:

Add the cubed chicken to the pot, reduce to medium heat and cook until done, about 5 minutes. Add the rest of the coconut milk plus the second can of coconut milk and bring to a boil, stirring often. Next add the bell peppers and onion, reduce heat to medium and cook for about 5 minutes or until the peppers are al dente, stirring often.

Shrimp Version:

Add the rest of the coconut milk plus the second can of coconut milk. Add the bell peppers and onion and bring to a boil, stirring often.

Reduce heat to medium and cook for 5 minutes or until the peppers are al dente, stirring often. Add the peeled and deveined shrimp to the pot and cook until done, about 2 minutes.

Add the minced kaffir lime leaves, mix and serve - enjoy!

Gerald's Tip: Fresh kaffir lime leaves can be frozen to keep longer. While they do turn dark in the freezer, they still retain their flavor. Kaffir lime leaves will remain a little tough, even after cooking. You can eat them, or take them out after cooking.