Panang Curry
Give it a Thai
What is Panang Curry?
Panang Curry is a rich, creamy Thai curry with bold flavours from red chillies, spices, and kaffir lime. Itās thicker than traditional Thai curries, thanks to coconut milk and crushed peanuts, making it both comforting and intensely flavourful. In this recipe the chef is using chicken, but you can use beef, pork, tofu or prawns instead.
You’ll love it if…
..you enjoy Thai curries but want something thicker, richer, and slightly milder than a traditional red curry. The fragrant blend of lemongrass, kaffir lime, and coconut milk makes every spoonful irresistible.
Coconut is the Beyonce of the food world – she’s a superstar. She is so versatile, she features in curries, desserts, drinks. You might say she’s Irreplaceable (which is a reference to Beyonce’s song), I will now continue to use barely relevant Beyonce song titles in this review as I have established a tenuous connection in the first line. Sorry. (which coincidentally, is another Beyonce song)
If you are Crazy in Love with Thai curries, you will find Panang curry flawless. It might give you red curry Deja Vu, but it’s actually quite different – It’s less spicy than most Thai curries. Peanuts, coconut milk, kaffir lime and fish sauce get in formation to give that salty, sweet, sour balance that makes Thai cuisine so good (technically a Destiny’s Child song).
Panang curry is the unquestionable Diva of the curry world. Can you keep up?
Gather the Ingredients and Prepare the Peanut Paste
Grind toasted peanuts with coriander, cumin, and black pepper into a paste using a food processor.
Cook the Curry Base and Chicken
In a pan, heat coconut oil and fry Thai red curry paste.
Add the peanut paste and cook briefly before stirring in coconut milk.
Sear the chicken with palm sugar and kaffir lime leaves until darkened, then add more coconut milk, cover, and simmer.
Serve and Enjoy!
Stir in fish sauce and cook uncovered for a couple of minutes.
Garnish with toasted peanuts and shredded kaffir lime leaves before serving.
- SautƩ the Curry Paste: Before adding liquids, cook the curry paste in hot oil until it darkens and becomes fragrant. This step deepens the flavours.
- Balance Sweetness and Saltiness: Panang curry is known for its harmonious blend of sweet and salty notes. Taste your curry as it simmers, adjusting with palm sugar for sweetness and fish sauce for saltiness to achieve the perfect balance.
- Incorporate Kaffir Lime Leaves: Adding torn kaffir lime leaves during cooking imparts a unique citrus aroma that defines authentic Panang curry. Remember to remove the central stem and slice the leaves thinly.
- Finish with more Kaffir leaves or alternatively Fresh Basil: Stirring in fresh Kaffir leaves or Thai basil leaves just before serving adds a burst of herbal freshness.
Panang Curry
Ingredients
Equipment
Method
- In a food processor add most of Ā¼ cup toasted peanuts (reserve around 1 tablespoon for garnish), along with the toasted and ground spice mix of 1 teaspoon coriander seeds, 1 teaspoon cumin seeds and 1 teaspoon black pepper. Grind together to make a paste.
- In a pot or a pan on medium heat, add 2 tablespoons coconut oil (or any vegetable oil) and 1 tablespoon Thai red curry paste, and fry for 2 minutes.
- Add in the peanut paste and cook for another 2 minutes.
- Add Ā¾ cup coconut milk and mix through until it starts releasing its oils (approximately another couple of minutes). Add 500 grams chicken thigh (boneless) pieces. Cook while stirring for 2 additional minutes. Add 2 tablespoon palm sugar or brown sugar and Ā¼ cup kaffir lime leaves. Continue to saute for a few minutes until the chicken has darkened.
- Add the remaining Ā¾ cup coconut milk, turn the heat to low, cover with a lid and cook for a further 5 minutes.
- After 5 minutes add 3 tablespoons fish sauce and cook with the lid off for a further 2 minutes.
- To serve, top with 1 tablespoon toasted peanuts and shredded kaffir lime leaves.
Video
FAQ
Traditionally you would use beef or chicken but pork, tofu, tempeh or prawns are excellent alternatives.
Panang curry is generally milder than other Thai curries, but you can adjust the heat by adding more or fewer chillies.
Yes, for a vegetarian version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
Steamed jasmine or any white rice is perfect with Panang curry and you can also serve with a fresh cucumber salad or simple stir fried vegetables. Try the chef’s Thai style mushroom stir fry.
When stored in an airtight container in the refrigerator, this curry stays fresh for up to 3 days. For longer storage, you can freeze it for up to 3 months; thaw overnight in the fridge before reheating gently on the stove or in the microwave.
What to serve with Panang Curry
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