Panang Curry - Once Upon a Chef

Ingredients

• 1½ tablespoons vegetable oil
• 1 red, orange, or yellow bell pepper, sliced
• 1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces
• 3 cloves garlic, minced
• 1 (14-oz) can unsweetened coconut milk (see note)
• 2½ tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 2½ tablespoons packed dark brown sugar
• 1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces
• 1 tablespoon lime juice plus lime wedges for serving (you'll need 2 limes)
• ¼ cup fresh chopped cilantro
• ⅓ cup dry roasted peanuts, finely chopped