Drizzle the olive oil in a large, deep skillet over medium-high heat. Saute the onion and bell peppers until they start to soften, about 3 to 5 minutes.

Use a microplane to finely mince the garlic and ginger into the pan. Add the curry paste and stir briefly, about 1 minute.

Next, add the whole can of coconut milk, peanut butter, 2 tablespoons of maple syrup, the zest from one lime, the tablespoon of lime juice, and 1 teaspoon of fine sea salt. Stir well, breaking up any visible clumps of curry paste or peanut butter. Bring the liquid to a gentle simmer.

While you wait on the sauce to simmer, add the 2 teaspoons of arrowroot or cornstarch to a ½ cup of water in a small bowl. Use a whisk or fork to stir until the starch has dissolved, then pour the mixture into the simmering sauce. This will thicken the sauce slightly, but this step is optional. If you want to skip the starch, add ½ cup of water to the sauce for a runnier consistency.

Add the freshly chopped basil or cilantro, along with your favorite cooked protein, and stir until the herbs have wilted. Now taste and adjust the flavor of the sauce. I usually add another tablespoon of maple syrup, because Panang curry is on the sweeter side, and another ¾ teaspoon of fine sea salt, but this will vary based on your taste buds and the type of salt you use.

Once you're happy with the flavor, serve this panang curry over cooked rice and garnish it with chopped peanuts and extra herbs, if you like. Leftovers can be stored in an airtight container in the fridge for up to 5 days.