Panang Curry is a well-loved Thai dish, known for its creamy texture and gentle spice. You can make this recipe in just 30 minutes. It combines Panang curry paste, coconut milk, and fresh herbs for a unique flavor. I also shared a Panang curry paste recipe if you want to make a fresh batch or can’t find it in the store.
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With a touch of sweetness from ingredients like galangal, kaffir lime leaves, and Thai basil, this curry pairs beautifully with rice or noodles. It’s a favorite in Thai restaurants and brings the true flavors of Thailand to your table.
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Ingredients and Substitutions Overview
For this Panang Curry, most of the ingredients can be found at your local Asian grocery store. If something’s not available, online stores are a great alternative.
- Panang Curry Paste: This is the heart of the dish. You can either make your own or use a store-bought version. I’ve shared a recipe further down in this post if you want to make it from scratch. It’s worth checking out if you prefer homemade version of it.
- Chicken and Veggies: I usually go with chicken breast and bell peppers, but feel free to switch things up. You can use your favorite veggies or even seafood for something different.
- Coconut Milk: This is what gives the curry its creamy, sweet flavor. Full-fat coconut milk works best for a rich texture.
- Fish Sauce and Peanut Sauce: Fish sauce adds a salty, savory flavor, while peanut sauce gives a slight nutty taste. Both help make the curry taste authentic.
- Herbs: Fresh Kaffir lime leaves and Thai basil add a nice final touch. If you can’t find lime leaves, don’t worry – most store-bought curry pastes include them, so you’ll still get the zesty flavor.
How to Make Panang Curry?
Let’s bring the flavors of Thailand to your kitchen with this Panang Curry recipe! Follow my step-by-step photos and video to easily make this authentic Thai dish at home. If you're interested, be sure to check out my homemade curry paste recipe below. Let’s get started:
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Panang Curry
Ingredients
- 1¼ lb Chicken, boneless
- ¼ cup Onion, chopped
- ¼ cup Green Bell Pepper
- ¼ cup Red Bell Pepper
- ¼ cup Yellow Bell Pepper
- 1 tbsp Galangal, chopped
- ¼ cup Panang Curry Paste
- 1 tsp Peanut Sauce
- 1 tsp Fish Sauce
- 2 tsp Brown Sugar
- 1 tsp Salt
- 1 cup Coconut Milk
- ¼ cup Oil
- ¼ cup Thai Basil Leaves
Instructions
Preparing Panang Curry
- In a large pan, heat oil over medium heat. Once the oil is warm, add the onion and galangal, and sauté until they soften and become fragrant. Stir frequently to prevent burning.
- Stir in the Panang curry paste, making sure to coat the onions and galangal evenly. Cook for another 2 minutes until the raw smell of the paste fades, and the oils begin to separate from the paste. This step helps release the full flavor of the curry.
- For a richer flavor, mix in a teaspoon of peanut sauce. It adds a subtle nutty taste that complements the creamy curry.
- Toss in the green, red, and yellow bell peppers. Stir well to coat them in the curry mixture. Cook for another 2 minutes, allowing the peppers to slightly soften but still maintain a bit of crunch.
- Add the chicken pieces along with a pinch of salt. Stir to evenly coat the chicken with the curry paste and veggies. Let the chicken brown slightly, but don’t cook it fully yet.
- Cover the pan and reduce the heat to low. Let the chicken simmer for 7 to 10 minutes, allowing it to cook through and absorb the flavors from the curry paste.
- Uncover the pan and pour in the coconut milk. Stir gently to combine. Increase the heat to medium and bring the curry to a gentle boil. Let it simmer for another 5 to 10 minutes, stirring occasionally. The coconut milk will thicken the curry and give it a creamy texture.
- Stir in the fish sauce and brown sugar, making sure they blend well into the curry. Adjust the seasoning to taste, adding a bit more fish sauce or sugar if needed.
- Finally, add a handful of fresh Thai basil leaves for a burst of fresh, herbal flavor. Turn off the heat and give everything a final stir. Your Panang Curry is now ready to be served!
Serving
- Enjoy this Panang Curry with a bowl of jasmine rice, fluffy white rice, and your favorite side dishes for a complete and satisfying meal.
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Recipe Video
Chef's Notes and Tips
Cooking Tips:
- Curry Paste: You can choose to make your own curry paste using my recipe for a more authentic, homemade flavor (see the recipe in the section below), or use a store-bought option if you’re short on time. Both bring delicious results, but homemade paste often has a fresher, more vibrant taste.
- Coconut Milk: Full-fat coconut milk is best for achieving that rich, creamy texture. If you’re looking for a lighter option, you can use light coconut milk, but the curry may not be as thick and luscious.
- Protein and Veggies: Chicken is the classic choice, but feel free to get creative. Shrimp works well for a seafood twist, and tofu is a great plant-based alternative. You can also pack in vegetables like bell peppers, zucchini, or baby corn for extra nutrition and color.
- Flavor Trio: Don’t skip the combination of peanut sauce, fish sauce, and brown sugar. Together, they create the perfect balance of sweet, salty, and savory flavors that make Panang Curry so irresistible.
- Texture of the Curry: If your curry turns out thinner than you’d like, let it simmer uncovered for a few extra minutes to thicken. On the other hand, if it's too thick, you can thin it with a bit of water or more coconut milk.
- Salt: Be mindful of the salt since the curry paste and sauces already add plenty of flavor. Taste your curry as you cook and adjust as needed to avoid over-salting.
- Fish Sauce: If the strong smell of fish sauce isn’t your favorite, it’s okay to leave it out. It does add a unique, authentic flavor to the dish, but your curry will still be tasty without it. You can add a bit of soy sauce or tamari for a similar salty depth.
- Balancing Flavors: Panang Curry is all about balancing sweet, salty, and spicy flavors. Taste your curry before serving and adjust if needed. If it's too spicy, add a bit more coconut milk or a teaspoon of sugar to mellow it out. If it's too sweet, a splash of lime juice or more fish sauce can help bring it back into balance.
- Make it Ahead: Panang Curry actually tastes even better the next day, as the flavors have more time to meld. If you’re planning ahead, you can make the curry a day before and reheat it when you’re ready to serve.
Panang Curry Variations:
- Vegetarian Version: For a vegetarian version, load up on vegetables. Carrots, broccoli, eggplant, and snap peas are great choices. The more veggies you add, the more colorful and flavorful your curry will be.
- Vegan Version: To make this dish fully vegan, use a plant-based curry paste and swap the fish sauce for soy sauce or tamari. Tofu, mushrooms, and a variety of veggies make great additions, soaking up the rich curry flavors.
- Red Curry Twist: If you don’t have Panang curry paste on hand, Thai red curry paste is a fantastic alternative. It brings a similar depth and warmth but with slightly different spices. You’ll still get a delicious, comforting curry.
- Seafood Option: For a seafood variation, try using shrimp or a mix of seafood like scallops or mussels. The sweetness of the seafood complements the creamy, slightly sweet curry sauce, making for a delicious twist.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
How to Make Panang Curry Paste?
As for Panang Curry, most ingredients for the Curry Paste can be found at your local Asian grocery store. If you’re having trouble finding something, online stores are a great alternative.
Ingredients for the Paste
- 7 dried spur chilies (remove the seeds if you prefer a milder heat)
- 2 stalks of lemongrass (use only the bottom part, which is more tender and fragrant)
- 1 tablespoon chopped fresh galangal (similar to ginger, but with a unique flavor)
- 1 small shallot (for a mild onion flavor)
- 2 coriander roots (if you can’t find these, you can use fresh cilantro stems instead)
- 2 garlic cloves
- 1 ½ teaspoons finely grated Kaffir lime zest (this gives the paste its citrusy punch)
- 1 teaspoon shrimp paste (adds umami depth, but you can skip it for a vegetarian option)
- ½ teaspoon whole cumin seeds
- 2 teaspoons roasted peanuts (for a rich, nutty flavor)
- ½ teaspoon peppercorns
- ½ piece of whole nutmeg
- 2 teaspoons whole coriander seeds
Process
- Soften the chilies: Soak the dried spur chilies in hot water for about 15-20 minutes, until they’re soft and pliable. This makes them easier to work with. Once they’ve cooled down, remove them from the water and pound them in a mortar and pestle until smooth. Removing the seeds earlier will reduce the heat level.
- Add the ingredients: Gradually add the lemongrass, galangal, shallot, coriander roots, garlic, Kaffir lime zest, and shrimp paste. For the best results, pound each ingredient until it blends smoothly into the paste. It takes a bit of effort, but the flavors really come alive this way.
- Spice it up: Add the cumin seeds, roasted peanuts, peppercorns, nutmeg, and coriander seeds to the mix. Keep pounding until everything is well combined and you’ve got a smooth paste.
- Blender option: If you’re short on time or prefer a quicker method, feel free to toss all the ingredients into a blender. You might need to add a bit of water or oil to help it blend smoothly. While pounding the ingredients gives the paste a more vibrant flavor, the blender method is a convenient and time-saving alternative.
This recipe makes about half a cup of paste. You can store it in an airtight jar in the fridge for up to a week, and it should still taste fresh. If you’re making it ahead, the paste can be a lifesaver when you want to make Panang Curry quickly.
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Serving Suggestions
Pair this flavorful curry with a variety of rice options like jasmine, white, or brown rice for a delicious meal. It also works great with noodles, making it perfect for lunch or dinner.
Storage Suggestions
Enjoy this Panang Curry fresh and warm for the best flavor. If you have leftovers, they’ll stay good in the fridge for up to 3 days. For longer storage, you can freeze it for up to 2 months. I recommend using freezer-safe containers for easy portions, and just remember to thaw it in the fridge before reheating. It’s great to have on hand for a quick meal later!
H-3
Looking sumptuous but test after making it in home soon
Sangeetha Vel
Glad to hear that. Will be happy to hear how it turned out for you.