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Rich, nutty and thicker than a red curry, with a gentler heat. A weeknight Thai curry that still feels special.
Panang curry
Ingredients
Method
- Fry the curry paste in the oil over medium heat for 2 minutes until fragrant.
- Add the chicken or beef and cook for 4 to 5 minutes until coloured on the outside.
- Pour in the coconut milk, fish sauce and sugar. Simmer for 15 minutes, stirring occasionally, until the meat is cooked through and the sauce has thickened.
- Add the lime leaves and red pepper, and simmer for a further 5 minutes.
- Scatter with Thai basil and serve with rice.
Notes
Nutrition figures are an estimate and will shift with the protein used.
Tips for the best panang curry
- Frying the paste before adding liquid is what wakes up the flavour, do not skip this step.
- Panang should be thicker than a standard red curry, so let it simmer uncovered to reduce.
- Tear the lime leaves rather than chopping them, since this releases more of their oil.
Frequently asked questions
Is panang curry the same as red curry?
They are closely related, but panang paste usually includes ground peanuts, giving a nuttier flavour and a thicker, richer sauce than a standard red curry.
Can I use red curry paste instead?
Yes, though the result will be thinner and less nutty. Stir in a spoon of peanut butter to get closer to a proper panang.
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- Panang curry paste. The base this whole curry is built on.
