1) Traditional Panang curry with meat or poultry: You will cook the meat WITH the curry. Slow cook, simmer, stew or whatever you prefer to call it. You add water or the water part of the coconut milk to cook with the meat until it’s tender.
2) Modern Panang curry with seafood: You will make the curry paste WITHOUT coriander and cumin, but keep the roasted peanuts. You then cook the seafood the way you want: poached, boiled, fried, sautéed or grilled. Then cook the curry separately and pour it over the seafood, just like the Choo Chee curry.
Also, there is another “Easy Recipe” or cheating recipe, all the way at the bottom, too.