This recipe is from chef and author Alan Roettinger http://alanroettinger.com/
Alan's Notes: I use and recommend “Maesri” brand Panang curry paste. It has a very good texture, slightly wet, with a bright fresh taste, and it doesn’t have any shrimp paste added, as other brands do. You may need to go to an Asian market to find this brand, but it’s truly worth the effort. You can also order it online, but be prepared to pay three times as much (plus shipping).