Source: Chef Deirdre Pain - Malee's Thai Bistro and Sushi Bar, Phoenix, Arizona - azfamily.com

4 ounces chicken, beef, pork or seafood
1 tablespoon panang curry
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 cup coconut milk
1/2 cup mixture of sliced carrots and bell peppers
1/2 cup chicken broth

Combine ingredients in a large saut?pan or wok. Cook over medium heat until meat is thoroughly cooked and the sauce has slightly thickened.