Panang Curry

Panang Curry

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

Build a full meal around Panang Curry

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

vegetable oil 1 tablespoon Vegetable oil
Panang curry paste 3 tablespoons Panang curry paste
Coconut Milk 1 cup Coconut Milk , thick
Chicken Breast 200 grams Chicken Breast , thinly sliced
fish sauce 1 tablespoon Fish sauce
palm sugar 1 tablespoon Palm sugar
Mixed Vegetable 1 cup Mixed Vegetable , like drumsticks, brinjal, and potatoes
Kaffir Lime Leaf 5 leaves Kaffir Lime Leaf , torn
Thai Basil 1 handful Thai Basil , fresh leaves
jasmine rice 1 cup Jasmine rice , cooked

Instructions

  1. 1 Heat the vegetable oil in a pan over medium heat.
  2. 2 Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
  3. 3 Pour in the coconut milk and stir until well combined with the curry paste.
  4. 4 Add the sliced chicken breast and cook until the chicken is no longer pink.
  5. 5 Stir in the fish sauce and palm sugar, adjusting to taste.
  6. 6 Add the mixed vegetables and cook until they are tender-crisp.
  7. 7 Tear the kaffir lime leaves and add them to the curry, stirring well.
  8. 8 Simmer the curry for a few more minutes until everything is cooked through.
  9. 9 Turn off the heat and stir in the fresh Thai basil leaves.
  10. 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.