Panang Curry Recipe
Panang Curry is a flavorful and creamy Thai dish that perfectly balances spicy, salty, and sweet flavors. Made with Panang curry paste, coconut milk, tender meat or tofu, and aromatic ingredients like kaffir lime leaves and ground peanuts, this dish is a popular favorite. Whether you're using chicken, beef, or tofu, this recipe brings the bold flavors of Thai cuisine right to your kitchen.
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.
