Panang curry recipe is a popular Thai dish known for its rich, creamy texture and slightly sweet, mildly spicy flavor. Made with Panang curry paste, coconut milk, and tender cuts of meat or tofu, this dish is a perfect balance of sweet, salty, and tangy. The curry paste is infused with bold flavors like lemongrass, kaffir lime, and galangal, making Panang curry an incredibly fragrant and satisfying meal. Whether you’re a fan of Thai cuisine or just looking to try something new, Panang curry is a must-try dish that’s easy to make at home.
What is Panang Curry?

Panang curry is milder than other Thai curries such as red or green curry, with a richer, thicker sauce due to the addition of ground peanuts and creamy coconut milk. It typically features ingredients like chicken, beef, pork, or tofu and is served over steamed rice. The flavor profile of Panang curry is unique, as it’s slightly sweet and salty with a hint of tang from the kaffir lime leaves. The ground peanuts add a nutty depth, and the dish is often garnished with fresh basil for an aromatic finish.
Tips for Making Perfect Panang Curry
- Balance the Flavors: The key to a great Panang curry is balancing the salty, sweet, and spicy elements. Taste the curry as it cooks and adjust with fish sauce for saltiness or palm sugar for sweetness.
- Use Full-Fat Coconut Milk: Full-fat coconut milk adds richness and creaminess to the curry, giving it the perfect texture.
- Customize the Spice Level: Panang curry is typically mild, but you can adjust the spice level by adding more curry paste or fresh chilies if you prefer a spicier dish.
Popular Variations of Panang Curry
- Chicken Panang Curry: Tender chicken breast or thigh pieces simmered in the flavorful Panang sauce.
- Beef Panang Curry: Slow-cooked beef that becomes melt-in-your-mouth tender in the rich coconut sauce.
- Vegetarian Panang Curry: Made with tofu or a medley of vegetables like bell peppers, zucchini, and snap peas.
- Seafood Panang Curry: Shrimp or fish can be used for a lighter, seafood-forward version of this classic dish.

Panang Curry Recipe
Equipment
- Large skillet or wok
- knife
- Cutting board
- Mixing bowls
- Wooden spoon
- Measuring spoons
Ingredients
- 2 tbsp Panang curry paste store-bought or homemade
- 1 IB chicken breast (or beef, pork, or tofu)
- 1 can full-fat coconut milk
- 1/4 cup water or chicken broth
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 2 kaffir lime leaves
- 1/4 cup ground peanuts
- 1 tbsp vegetable oil
- Fresh basil leaves
- Red chili slices
- Cooked jasmine rice
Instructions
- 1. Prepare the ingredients: Cut the chicken (or your choice of protein) into bite-sized pieces. Tear the kaffir lime leaves into small pieces, and set aside the ground peanuts and fresh basil leaves for later.2. Sauté the curry paste: Heat a large skillet or wok over medium heat and add 1 tablespoon of vegetable oil. Once hot, add the Panang curry paste and sauté for 1-2 minutes until fragrant.3. Add coconut milk and water: Pour in the coconut milk and water (or chicken broth) and bring the mixture to a simmer. Stir to combine, allowing the curry paste to dissolve into the coconut milk.4. Cook the chicken: Add the chicken (or your choice of protein) to the simmering curry sauce. Cook for about 10 minutes, or until the meat is fully cooked and tender.5. Season the curry: Stir in the fish sauce, palm sugar, and ground peanuts. Add the torn kaffir lime leaves for a burst of citrusy aroma. Adjust the seasoning by tasting the curry—add more fish sauce for saltiness or more sugar for sweetness, as needed.6. Finish and garnish: Once the curry has thickened slightly and the flavors have combined, remove the skillet from heat. Garnish with fresh basil leaves and sliced red chilies, if desired.7. Serve: Serve the Panang curry hot over jasmine rice, allowing the rich and creamy sauce to soak into the rice.
Notes
- Customize the spice level: Panang curry is typically milder than other Thai curries, but you can increase the spice level by adding more curry paste or fresh chilies.
- Protein options: This recipe works well with chicken, beef, pork, or tofu. For a vegetarian version, skip the fish sauce and substitute soy sauce or tamari.
- Ground peanuts: Adding ground peanuts gives Panang curry its signature texture and nutty flavor. If you prefer a smooth curry, you can omit them.
- Make it ahead: The curry can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently over medium heat before serving.
Conclusion
Panang curry is a rich, flavorful Thai dish that’s perfect for those who love creamy, mildly spicy curries. With its balance of coconut milk, ground peanuts, and aromatic curry paste, Panang curry is a comforting and satisfying meal. Whether you’re making it with chicken, beef, tofu, or seafood, this dish will quickly become a favorite in your dinner rotation. Serve it over jasmine rice, and enjoy a taste of Thailand right in your own kitchen!