Peanuts, a unique ingredient in this recipe, are found in only one other Thai curry, Masamam Beef is the most famous type of Panang curry but chicken, pork, fish or even liver can also be delicious (though with adjustments to the curry paste). Vegetables are not usually added to Panang curry, but tiny bitter green eggplants could be a possibility. This is a drier type of curry more like its Indian cousins, with just enough sauce to cover the meat.
If you are pressed for time try using a ready made curry paste like Nittaya brand or see an authentic Thai panang curry paste recipe. To save even more time double up the recipe since curries freeze very well.