Panang Curry

Panang curry is an incredible dish from Thailand. Coconut milk is infused with a blend of flavours that create a delicious and vibrant dish. Many consider this curry a must-try food from Thai cuisine.

This curry’s flavours are spicy and nutty, with a subtle hint of sweetness. The key ingredients are dried red chili, fish sauce, coconut milk, and some sugar. If you have ever tasted Thai red curry, you will have noticed that Panang curry has milder flavours and a different texture. With the addition of peanuts and coconut milk, this curry has a nutty and creamy taste.

Did you know that Panang curry is the most popular Thai curry in Thailand? Popular Panang Curry paste brands include Mae Ploy, Aroy D, Taste of Thai.

When Panang curry paste is made from scratch, it is far superior to the store-bought versions. Also, there is something deeply satisfying about creating your curry paste from scratch. Many Thai individuals use a Mortar and pestle to create the paste, but a blender will also work. And if you’re using the store-bought version, we have some clever tips and tricks to get that authentic taste of Thailand in your home.

Ingredients

Panang curry paste, Peanuts, Fish sauce, Oyster sauce, Kaffir lime leaves, Coconut milk.

Panang curry paste forms the foundation of this dish. With spicy, savory flavors such as dried chilies, galangal, kaffir lime leaves, shrimp paste, and spices such as coriander and cumin, this curry paste creates a fascinating medley of flavors.

There are two types of Panang curry paste: store-bought and homemade. The store-bought paste is perfect for individuals who are short on time. Nowadays, high-quality paste from Thailand is available worldwide.

We’re using homemade paste in this recipe for a more authentic experience. [See below for the top Thai brands that make panang curry.] We’ve blended the core ingredients of the paste and created a fresh and intense panang curry paste. In our opinion, the extra effort was worth it.

Peanuts provide a distinctive nutty taste to panang curry. When roasted in the oven or on the stovetop, they have a deeper and more crunchier taste that is quite remarkable in the panang curry. If you’re making panang curry paste from scratch, you can also add some roasted peanuts to the paste to give it a nuttier taste.

Fish sauce is the main component of the Panang curry; it adds a salty complexity to the dish. Made from fermented fish, fish sauce imparts a ‘cooked for days’ flavor to many dishes.

Oyster sauce is thick and glossy. Its savory and sweet flavor enhances the richness of the Panang curry. Its slightly sweet flavor is almost reminiscent of oysters freshly caught by fishermen with a soy sauce twist.

Kaffir Lime Leaves have a bright citrus note and a subtle tangy flavour. The leaves of the Kaffir lime plant are torn off and thinly sliced to release their natural oils. They can also be added to the panang curry whole; the flavor and fragrance will permeate into the simmering sauce.

Kaffir lime leaves are a defining ingredient in Thai cuisine, bringing a bright and fragrant citrus note to Panang curry. Their role in the dish is primarily aromatic, but they also contribute subtle tangy flavors. The leaves are often torn or thinly sliced to release their essential oils, which infuse the curry with their unique scent. Some recipes may call for them to be added whole, allowing their aroma to permeate the sauce as it simmers.

Coconut milk gives the panang curry its signature creamy texture. With a mellow and slightly sweet flavour, it helps to balance the heat of the curry paste and the saltiness of the fish and oyster sauce. Full-fat coconut milk provides an intense flavour. For a lighter version, use low-fat coconut milk. It won’t be as rich as the full-fat version, but it will still be good.

Instruction

Add oil to a preheated pot and curry paste to a pot. Cook the curry paste and stir for two to three minutes until fragrant. Cooking the panang curry paste is an important part of the process, it helps to release the spices into the oil.

Add the coconut milk to the pot and bring to a gentle simmer. Cooking the coconut milk along with the paste creates an infusion of flavours. The gentle simmer will intensify the curry. Add the condiments such as fish sauce, oyster sauce, sugar, and kaffir lime leaves and cook for approximately five minutes.

Add chicken cubes to a pot. Simmer for ten minutes. Add the green beans and cook for five minutes more. The green beans’ flavour is exceptional in this dish. Other alternatives include snow peas and bell peppers.

If the curry is too thick, add water to reach the desired consistency. Taste and adjust the seasoning with more fish sauce, curry paste, or sugar. Garnish with Thai basil leaves. Serve with jasmine rice.

Make this curry vegetarian with tofu and tempeh, using vegetables as the main protein. Switch out the shrimp paste with a vegetable stock cube. There you have it! This curry has complex, deep, and spicy flavours. From the very first bite to the last, you will always be craving this delicious dish.

What can you Serve with Panang curry?

Jasmine rice is a popular side dish with this curry. Thai Cucumber salad uses an assortment of peanuts and cucumbers. Stir-fried vegetables can also accompany panang curry. Thai locals also enjoy spring rolls with their meals.

Substitutes for Panang Curry

Many of the ingredients can be purchased from Asian supermarkets. However, if you cannot find them, here are the possible substitutes.

Ingredient	Substitutes
Kaffir Lime Leaves	Lime zest, lime leaves
Shrimp Paste	Fish sauce, seafood stock cube, or miso
Palm Sugar	Brown sugar or white sugar
Galangal	Ginger

How can you Store Panang Curry?

Store in the fridge for two to four days. Panang curry can also be frozen for three months. Defrost on the countertop and reheat on the stove or in the microwave.