Make the Phanaeng Curry Paste:

• Begin by soaking the dried red chilies in warm water for about 10 minutes until soft. Drain and remove the seeds if you prefer a milder curry.
• In a mortar and pestle or food processor, combine the soaked chilies, shallot, garlic, galangal, lemongrass, kaffir lime zest, cilantro stems, cumin, coriander seeds, shrimp paste, and white pepper.
• Grind or blend all ingredients into a smooth paste. You may need to add a little bit of water to help it blend if using a food processor.

Cook the Curry:

• Heat a tablespoon of vegetable oil in a large pan or wok over medium heat. Add the curry paste to the pan and sauté for 2-3 minutes until it becomes fragrant and slightly darker in color.
• Pour in the coconut milk and stir to combine with the curry paste. Allow it to come to a simmer.
• Add the water or vegetable broth, stirring to create a smooth sauce. Adjust the consistency of the curry based on how thick or thin you prefer it.
• Add your meat (chicken, beef, or pork) or tofu, and simmer for 5-7 minutes until cooked through. Stir occasionally to ensure the meat or tofu absorbs the flavors of the curry paste.

Season the Curry:

• Add the fish sauce (or soy sauce), sugar, and bell peppers to the pan. Continue to simmer for another 3-4 minutes, allowing the vegetables to soften and the flavors to meld.
• Taste the curry and adjust seasoning if necessary. You can add more fish sauce, lime juice, or sugar depending on your preference for salty, tangy, or sweet flavors.

Finish and Serve:

• Once everything is cooked and well-flavored, stir in the Thai basil leaves and lime juice. The basil should wilt slightly and release its aroma.
• Remove from heat and transfer to serving dishes.
• Garnish with roasted peanuts for added texture and flavor (optional).

Serve:

• Serve the Phanaeng curry with steamed jasmine rice on the side. Enjoy the rich and aromatic flavors of this Thai classic!