If using prawns, peel and devein the prawns. Use the heads and shells to make a stock. Keep aside. If making chicken panang curry, use 2 chicken breasts sliced.
Heat oil in a pan.
Add Thai red curry paste and tumeric and fry for a minute.
Now add peanut butter and mix well. Cook for 2 minutes more.
Add coconut milk, fish sauce, sugar and salt.
Add the seafood or chicken stock or water along with chopped green pepper and cook the sauce well.
Now add the prawns/chicken and cook for a couple of minutes more. Taste and adjust seasoning.
Garnish with roasted peanuts and coriander leaves.
Serve hot with jasmine rice or any other boiled rice. Your Panang curry is ready to eat.
Notes
You can make the same recipe with chicken or tofu
You can add red chilli powder or sliced red chillies if you like it spicy.
Prawn/chicken stock adds more depth of flavour but if you don't have it just use veg stock or water.
You can use any vegetables in place of green pepper like red, yellow peppers, mushroom, zucchini, broccoli etc.