Panang curry is a rich, mildly spicy Thai curry distinguished by its thick, creamy coconut sauce, deep nutty flavor from roasted peanuts, and tender meat—typically beef or chicken. Unlike many Thai curries, Panang is less soup-like and more intensely flavorful, making it a favorite for those who love bold, savory-sweet dishes. This top-rated version delivers restaurant-quality results at home with a balanced blend of aromatics, creamy coconut milk, and a signature Panang curry paste.
Ingredients
- 1 lb (450 g) beef sirloin or chicken breast, thinly sliced against the grain
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) Panang curry paste (store-bought or homemade)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk, divided
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 tbsp (30 ml) fish sauce
- 2 kaffir lime leaves, torn (or 1 tsp lime zest)
- 1/4 cup (30 g) roasted peanuts, finely ground
- 1/4 cup (60 ml) chicken or beef broth (optional, for thinner sauce)
- Thai basil leaves and sliced red chili for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the Panang curry paste and stir-fry for 1–2 minutes until fragrant, being careful not to burn it.
- Add half of the coconut milk (about 1/2 cup / 120 ml) to the pan. Stir and cook for 3–4 minutes, allowing the coconut milk to reduce and the oil to separate slightly, which deepens the flavor.
- Add the sliced meat and cook, stirring, until it is no longer pink on the outside—about 3–4 minutes for chicken or beef. If using beef, ensure it reaches a safe minimum internal temperature of 145°F (63°C) for whole cuts, or 160°F (71°C) for ground meat, as per USDA FSIS guidelines.
- Pour in the remaining coconut milk and add the palm sugar, fish sauce, and kaffir lime leaves. Stir well to combine.
- Add the ground peanuts and stir. If you prefer a thinner sauce, add the broth at this point. Simmer gently for 10–12 minutes, stirring occasionally, until the meat is cooked through and the sauce has thickened to a creamy consistency.
- Taste and adjust seasoning—add more fish sauce for saltiness, sugar for sweetness, or a pinch of chili for heat.
- Remove from heat. Discard the lime leaves. Garnish with Thai basil and sliced red chili if desired. Serve hot with steamed jasmine rice.
Tips
- Substitute Panang paste: If you can’t find Panang paste, use red curry paste and add 1–2 tbsp of finely ground peanuts to mimic the nutty flavor. The texture will be slightly less thick but still delicious.
- Use full-fat coconut milk: Light coconut milk will make the sauce watery and less rich. For the best creamy texture, always use full-fat.
- Don’t overcook the meat: Slicing thinly and cooking quickly keeps beef or chicken tender. Overcooking makes it tough and chewy.
- Make it vegetarian: Swap the meat for firm tofu or vegetables like bell peppers and snap peas, and use soy sauce instead of fish sauce. Cook until vegetables are tender but still crisp.
Serving Suggestions
Serve Panang curry over steamed jasmine rice or with rice noodles. For a complete Thai-style meal, pair it with a fresh cucumber salad (som tam) or a simple stir-fried vegetable like bok choy. A side of crispy spring rolls also complements the creamy curry nicely.
Variations
- Protein swaps: Use pork, shrimp, or even duck. Adjust cooking times accordingly—shrimp only needs 2–3 minutes until pink and opaque.
- Extra vegetables: Add sliced bell peppers, carrots, or green beans in the last 5 minutes of simmering for added crunch and nutrition.
- Spice level: For a milder curry, reduce the paste to 2 tbsp. For more heat, add fresh chopped Thai chilies or a dash of chili oil.
- Pumpkin Panang: Add 1 cup of cubed pumpkin or butternut squash with the meat; it will soften and sweeten the sauce beautifully.
Storage and Reheating
Store leftover Panang curry in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or coconut milk to loosen the sauce. Alternatively, microwave in 30-second intervals, stirring in between. Do not freeze for more than 1 month, as the coconut milk may separate upon thawing, but it will still be safe to eat if reheated thoroughly to 165°F (74°C).
Frequently Asked Questions
Can I make Panang curry ahead of time? Yes, you can prepare it up to 2 days in advance. The flavors actually meld and deepen overnight. Reheat gently and add a little coconut milk to refresh the sauce.
What’s the difference between Panang and red curry? Panang is thicker, sweeter, and nuttier than red curry, which is more soup-like and often spicier. Panang uses fewer spices and includes peanuts or peanut butter.
Is Panang curry very spicy? It’s typically mild to medium. The heat comes from the curry paste, so adjust the amount to your preference. The sweetness from palm sugar and creaminess from coconut milk balance the spice.
Can I use peanut butter instead of ground peanuts? Yes, use 2 tbsp of natural peanut butter for a smoother texture. It will dissolve easily and add the same nutty flavor.
Do I need kaffir lime leaves? They add a distinct citrusy aroma, but if unavailable, substitute with 1 tsp of lime zest added at the end of cooking. The flavor will be slightly different but still pleasant.
Can I make this dairy-free or gluten-free? This recipe is naturally dairy-free and gluten-free as long as your curry paste and fish sauce are gluten-free. Check labels to be sure.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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