International Cuisine > Thai Cuisine > Curries (Thai) > Panang Curry Recipe

Authentic Thai Panang Curry

A rich and creamy Thai red curry, Panang is known for its slightly sweeter and nuttier flavor profile compared to other Thai curries. This recipe provides a step-by-step guide to creating an authentic Panang curry at home.

Enjoy the aromatic flavors of Thailand with this delightful dish.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 500 g Chicken or Beef (sliced thinly)
  • 4 tbsp Panang Curry Paste
  • 400 ml Coconut Milk
  • 2 tbsp Fish Sauce
  • 1 tbsp Palm Sugar or Brown Sugar
  • 4 Kaffir Lime Leaves (thinly sliced)
  • 1 Red Bell Pepper (sliced)
  • 1/2 cup Thai Basil Leaves
  • 2 tbsp Vegetable Oil
  • 2 tbsp Roasted Peanuts (chopped, for garnish)

Sauté the Curry Paste

Heat the vegetable oil in a wok or large skillet over medium heat. Add the Panang curry paste and sauté for 2-3 minutes, stirring constantly, until fragrant. This step is crucial to release the aromas of the spices in the paste.

Add the Meat

Add the sliced chicken or beef to the wok and cook until browned on all sides. This typically takes about 5-7 minutes. Make sure the meat is not overcrowded in the pan; cook in batches if necessary.

Introduce Coconut Milk

Pour in about 300ml of the coconut milk, reserving the rest. Bring to a simmer and cook for 10-15 minutes, or until the meat is tender and the sauce has thickened slightly.

Season the Curry

Stir in the fish sauce and palm sugar (or brown sugar). Taste and adjust seasonings as needed. If you prefer a sweeter curry, add more sugar. For a saltier taste, add more fish sauce.

Add Remaining Ingredients

Add the sliced red bell pepper and kaffir lime leaves. Cook for another 2-3 minutes until the bell pepper is slightly softened. Stir in the remaining coconut milk for extra creaminess.

Finish and Serve

Remove from heat and stir in the Thai basil leaves. Garnish with chopped roasted peanuts. Serve hot with steamed jasmine rice.

Nutrition Facts (Estimated per 100g)

Calories: 180-220 kcal Protein: 10-15g Fat: 12-18g Carbohydrates: 5-8g Note: These values are estimates and can vary based on specific ingredients and quantities used.

Important Considerations for Nutrition

  • Panang curry can be high in fat due to the coconut milk. Use light coconut milk to reduce fat content.
  • Be mindful of the sodium content from the fish sauce. Use low-sodium fish sauce or reduce the amount used.
  • Palm sugar contributes to the sugar content. Use it sparingly or substitute with a sugar alternative if desired.
  • Including a variety of vegetables can enhance the nutritional value of the dish.

    • ← Authentic Thai Green Papaya Salad (Som Tum) Authentic Thai Red Curry →

    FAQ

    • Can I use pre-made Panang curry paste?

      Yes, using pre-made Panang curry paste is a convenient option. However, the flavor may vary depending on the brand. Taste the paste before adding it to the dish and adjust seasonings accordingly.
    • What can I substitute for Kaffir lime leaves?

      If you cannot find Kaffir lime leaves, you can use lime zest as a substitute. Use the zest of one lime for every four Kaffir lime leaves called for in the recipe. The flavor will not be identical, but it will add a citrusy note.
    • Can I make this curry vegetarian or vegan?

      Yes, you can easily adapt this recipe for vegetarian or vegan diets. Substitute the meat with tofu or vegetables like broccoli, cauliflower, or mushrooms. Be sure to use a vegetarian or vegan curry paste and replace the fish sauce with soy sauce or tamari.