Panang Curry

Yes, make it up to 2 days ahead and store in an airtight container in the refrigerator; the peanut sauce actually gets deeper and rounder. Reheat gently over medium-low heat, stirring often, and thin with a splash of water or coconut milk if it has thickened too much.

If you see peanut butter lumps after adding coconut milk, strain the entire sauce through a fine sieve, pressing gently with a spoon to push the sauce through; discard the solids. Or use a hand blender to puree it smooth right in the pot.

This happens when you use light coconut milk or when the sauce gets too hot and breaks. Always use full-fat canned coconut milk and keep the heat at a gentle simmer after adding the sauce ingredients; don't let it boil hard.

Yes: use 1.5 lbs large shrimp (add with the pepper, cook 3–4 minutes total), 1.5 lbs pork loin cut into cubes (cook 12–15 minutes until no pink remains), or 1.5 lbs firm tofu cubes (add with the pepper, cook 3 minutes to warm through).

Jasmine rice is essential; steam 2 cups jasmine rice in 2:1 water-to-rice ratio. Serve with a simple vegetable side like steamed broccoli or a light green salad with lime-fish sauce dressing to balance the richness.

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, stirring often and adding water 1 tablespoon at a time if the sauce has thickened during storage; avoid the microwave as it can cause the coconut milk to separate.