Description

Panang Curry is a rich, creamy Thai curry with mild heat, nutty undertones, and a fragrant blend of spices. Simmered in coconut milk, it’s slightly sweeter and thicker than other Thai curries, making it perfect for cozy dinners with jasmine rice.

Ingredients

3 tbsp Panang curry paste
2 cups coconut milk
1 lb boneless chicken thighs or beef, sliced thin (or tofu for vegetarian option)
2 tbsp fish sauce (or soy sauce for vegetarian)
1 tbsp brown sugar or palm sugar
4 kaffir lime leaves, torn
2 tbsp peanut butter (optional)
1 tbsp vegetable oil
1 red bell pepper, thinly sliced
1/2 cup fresh Thai basil leaves
Steamed jasmine rice, for serving

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Instructions

Heat vegetable oil in a large skillet or wok over medium heat.
Add Panang curry paste and sauté for 1-2 minutes until fragrant.
Pour in half of the coconut milk and stir until the oil begins to separate slightly.
Add the sliced chicken, beef, or tofu and cook until no longer pink.
Stir in the remaining coconut milk, fish sauce, brown sugar, and kaffir lime leaves.
Simmer for 10-15 minutes until the meat is tender and the sauce has thickened.
Add peanut butter if using and stir to combine.
Add the sliced red bell peppers and cook for another 2-3 minutes.
Remove from heat and garnish with fresh Thai basil leaves.
Serve hot with steamed jasmine rice.

Notes

Use shrimp or tofu instead of chicken or beef for variety.
Add vegetables like green beans or baby corn for extra texture.
Use light coconut milk for a lighter version.
Top with chopped roasted peanuts for added crunch.