Panang Curry
A thick, rich, dry-style red curry with a peanut-forward paste — beef or chicken simmered in reduced coconut milk with kaffir lime leaves, slightly sweeter and creamier than red curry.
Cuisines
Thai
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 tablespoon | vegetable oil |
| 3 tablespoons | Panang curry paste |
| 1 cup | coconut milk |
| 200 grams | chicken breast, thinly sliced |
| 1 tablespoon | fish sauce |
| 1 tablespoon | palm sugar |
| 1 cup | mixed vegetables (e.g., bell peppers, carrots) |
| 5 leaves | kaffir lime leaves, torn |
| 1 handful | fresh Thai basil leaves |
| 1 cup | jasmine rice, cooked |
Instructions
- 1 Heat the vegetable oil in a pan over medium heat.
- 2 Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
- 3 Pour in the coconut milk and stir until well combined with the curry paste.
- 4 Add the sliced chicken breast and cook until the chicken is no longer pink.
- 5 Stir in the fish sauce and palm sugar, adjusting to taste.
- 6 Add the mixed vegetables and cook until they are tender-crisp.
- 7 Tear the kaffir lime leaves and add them to the curry, stirring well.
- 8 Simmer the curry for a few more minutes until everything is cooked through.
- 9 Turn off the heat and stir in the fresh Thai basil leaves.
- 10 Serve the Panang curry hot with cooked jasmine rice.
Tips
For a richer flavor, use full-fat coconut milk and garnish with sliced red chili for added heat.