Panang Thai Curry is probably my favorite of all Thai curries. I've made it with chicken, pork as well as shrimp.
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.
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.
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.