Why You’ll Love This Recipe
Panang Curry is a rich and aromatic Thai dish known for its creamy texture, subtle heat, and complex flavors. Unlike other Thai curries, Panang is thicker and has a more balanced sweetness, making it an unforgettable meal. The combination of coconut milk, curry paste, and spices creates a deeply satisfying and comforting dish that will transport you straight to Thailand. Whether served with chicken, beef, or tofu, this dish is sure to become a new favorite.
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- Panang curry paste
- Coconut milk
- Fish sauce
- Palm sugar
- Red bell peppers
- Thai basil leaves
- Kaffir lime leaves
- Protein of choice (chicken, beef, tofu, etc.)
- Fresh chili (optional)
- Lime juice
Directions
- Heat a pan over medium heat and add the Panang curry paste. Stir it for a couple of minutes until it becomes fragrant.
- Pour in the coconut milk and mix well with the curry paste.
- Add the protein of choice (chicken, beef, or tofu) and let it cook for about 5-7 minutes, stirring occasionally.
- Stir in the fish sauce and palm sugar, then add the red bell peppers and kaffir lime leaves. Let the curry simmer for an additional 5 minutes until the flavors meld together.
- Adjust seasoning with a squeeze of lime juice and fresh chili, if desired, for an extra kick.
- Garnish with fresh Thai basil leaves before serving.
Servings and Timing
- This recipe serves 4 people.
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Variations
- Add eggplant or zucchini for extra vegetables.
- Swap the protein for shrimp or duck for a different twist.
- For a milder version, reduce the amount of curry paste or skip the fresh chili.
Storage/Reheating
Store leftover Panang Curry in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a little extra coconut milk if needed.
FAQs
Can I make Panang Curry without fish sauce?
Yes, you can use soy sauce or a vegetarian fish sauce as a substitute.
Is Panang Curry very spicy?
It has a mild to medium level of heat, but you can adjust the spiciness by controlling the amount of curry paste and fresh chili.
Can I use light coconut milk for a lighter version?
Yes, light coconut milk can be used, though it will reduce the richness of the curry.
Can I freeze Panang Curry?
Yes, you can freeze the curry for up to 2 months. Just ensure that the protein and vegetables are cooked thoroughly before freezing.
What other dishes pair well with Panang Curry?
It pairs perfectly with steamed jasmine rice, stir-fried vegetables, or a side of crispy spring rolls.
Conclusion
Panang Curry is a wonderful representation of Thai cuisine with its creamy, flavorful, and aromatic qualities. Whether you’re a fan of Thai food or new to the flavors, this curry is a must-try. Its balance of heat, sweetness, and richness will make you fall in love with every bite!
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Panang Curry: An Incredible Ultimate Thai Delight You Must Try
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: Thai
Description
A rich, creamy Thai curry made with a flavorful blend of Panang curry paste, coconut milk, and tender protein, typically served with steamed rice. It’s a perfect balance of spicy, savory, and sweet flavors that make it a favorite among curry lovers.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Panang curry paste
- 1 can (400 ml) coconut milk
- 1 lb (450 g) chicken breast or tofu, sliced into thin strips
- 1/2 cup chicken broth or vegetable broth
- 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 1 tablespoon brown sugar
- 1/2 cup red bell peppers, sliced
- 1/2 cup carrots, thinly sliced
- 1/2 cup Thai basil leaves
- 1 tablespoon lime juice
- Steamed jasmine rice, for serving
Instructions
- Heat the oil in a large skillet or wok over medium heat. Add the Panang curry paste and sauté for 1-2 minutes until fragrant.
- Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a simmer.
- Add the sliced chicken (or tofu) to the pan, cooking until the protein is just cooked through, about 5-7 minutes.
- Stir in the fish sauce, brown sugar, red bell peppers, and carrots. Let the curry simmer for another 5 minutes until the vegetables are tender.
- Stir in the lime juice and Thai basil leaves. Taste and adjust seasoning with more fish sauce or sugar if desired.
- Serve the curry hot over steamed jasmine rice. Garnish with extra basil leaves if desired.
Notes
- For a richer flavor, add a tablespoon of peanut butter or almond butter to the curry sauce.
- To make this dish vegan, substitute the chicken with tofu and the fish sauce with soy sauce or tamari.
- You can also add other vegetables like zucchini, mushrooms, or baby corn for extra texture and flavor.
- Panang curry can be stored in the fridge for up to 3 days and reheated on the stove or in the microwave.