Panang Curry
Panang curry is Thailand's richest, creamiest curry — a thick, sweet-salty coconut sauce clinging to tender chicken, scented with makrut lime and Thai basil. Less soupy than its cousins and endlessly spoonable over jasmine rice, it is the curry that converts curry skeptics.
- Prep time
- 15 mins
- Cook time
- 25 mins
- Total time
- 40 mins
- Servings
- 4 servings
- Calories
- 640
Ingredients
- 600 g (1 1/4 lb) chicken thigh, sliced into bite-size strips
- 400 ml (14 oz) coconut milk
- 120 ml (1/2 cup) coconut cream
- 3 tablespoons panang curry paste
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 red bell pepper, sliced
- 100 g (3.5 oz) green beans, trimmed and halved
- 4 makrut lime leaves, torn (center rib removed)
- 1/2 cup Thai basil leaves
- 1 tablespoon vegetable oil
- 1 red chili, sliced, for garnish
- Steamed jasmine rice, to serve
Instructions
- Spoon the thick cream from the top of the coconut milk into a wok with the oil. Fry 2–3 minutes over medium heat until the oil separates and it smells nutty.
- Add the panang paste and fry 2 minutes, stirring, until deeply fragrant and brick-red.
- Add the chicken and toss to coat in the paste. Pour in the remaining coconut milk and the coconut cream.
- Stir in the fish sauce, palm sugar, and lime leaves. Simmer 12–15 minutes until the chicken is cooked through and the sauce has thickened enough to coat a spoon.
- Add the bell pepper and green beans and simmer 4–5 more minutes — they should stay bright and crisp-tender.
- Taste and balance: more fish sauce for salt, more sugar for sweetness. Panang should taste rich, slightly sweet, and gently salty.
- Stir through half the Thai basil, then ladle into bowls.
- Top with the remaining basil, a swirl of coconut cream, and sliced chili. Serve over jasmine rice.
Pro tips
- Frying the paste in coconut cream until the oil separates is the secret to restaurant-depth flavor.
- Do not boil hard once the coconut milk is in — a gentle simmer keeps the sauce silky.
- Panang paste brands vary in saltiness; add fish sauce gradually and taste as you go.
- Leftovers thicken overnight — loosen with a splash of coconut milk when reheating.
Frequently asked questions
What is the difference between panang and red curry?
Panang is thicker, sweeter, and richer, made with less liquid and often peanuts in the paste. Red curry is soupier and sharper. If you like mild, creamy curries, panang is your pick.
Can I make panang curry vegetarian?
Yes — swap the chicken for tofu or mixed vegetables and use soy sauce instead of fish sauce. Simmer the vegetables until just tender so they keep their color.
How spicy is panang curry?
Mild to medium. The coconut cream and sugar mellow the chilies considerably. Add fresh chili at the end if you like real heat.
Can I freeze panang curry?
Yes, for up to 3 months. Coconut-based sauces can split slightly on thawing — whisk while reheating gently and it comes back together.