Rich, nutty and thicker than a red curry, with a gentler heat. A weeknight Thai curry that still feels special.
Panang curry
- 3 tbsp panang or red curry paste
- 2 tbsp vegetable oil
- 500 g chicken thigh or beef, sliced
- 400 ml coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 4 kaffir lime leaves, torn
- 1 red pepper, sliced
- Thai basil, to serve
- 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.
What is panang curry?
Panang (or phanaeng) curry is a thick, rich Thai curry with a deep red colour and a nutty, slightly sweet flavour. The paste is similar to red curry paste but includes roasted peanuts and often coriander seed and cumin, and less liquid is used, so the sauce clings to the meat.
It is usually made with beef or chicken and finished with thin sliced lime leaves.
Ingredient notes and UK swaps
- Panang paste: Thai brands are sold in Asian grocers. Red curry paste with a spoon of peanut butter is a decent swap.
- Coconut milk: fry the paste in the thick cream from the top of the tin first.
- Meat: thin sliced beef such as rump, or chicken thigh.
- Lime leaves: sliced very thin and scattered over at the end.
Serving and storing
Serve with jasmine rice and a simple stir fried green vegetable. Panang curry keeps for 3 days in the fridge or 2 months in the freezer. Reheat gently and add a splash of water if it has thickened.
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.
Getting the nutty depth right
Roasted peanuts, either whole or roughly crushed, are what give panang curry its distinctive nutty richness alongside the coconut milk, do not skip them even if a recipe treats them as optional, since they are fairly central to how the dish is meant to taste.
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.
Is panang curry spicy?
It is usually milder than red or green curry, with a sweeter and nuttier taste.
