Panang curry with creamy coconut sauce, kaffir lime leaves, chilli and Thai basil
Thai Recipe

Panang Curry

For Panang curry, curry paste is roasted in coconut cream, then boiled with coconut milk, meat or tofu and spices. Kaffir lime leaves, fish sauce, palm sugar and Thai basil round off the typical finish.

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Total time 40 min
Calories 640 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Cook panang curry creamy with peanut notes

Panang curry is not supposed to be soupy, but rather has a dense, aromatic sauce. Peanut notes remain fine, while lime leaves and Thai basil bring freshness. Finally, it is matched with fish sauce, sugar and lime.

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Recipe

Panang Curry

Panang Curry is a thick, creamy Thai curry with panang paste, coconut milk, kaffir lime leaves, peanut flavour and meat or tofu. It is served in a more concentrated way than many other curries.

Ingredients

4 servings

Method

  1. 1

    Roast curry paste

    Heat the coconut milk and fry the panang curry paste for 2 minutes.

  2. 2

    Cook the main ingredient

    Add meat or tofu and turn into the paste. Pour in the remaining coconut milk and simmer gently for 10 to 15 minutes.

  3. 3

    Sauce

    Add fish sauce, palm sugar, peanuts and finely chopped kaffir lime leaves.

  4. 4

    Fresh finish

    Season with lime, add chilli and Thai basil and cook for a short time.

  5. 5

    Serve with rice

    Serve panang curry with jasmine rice.

Kitchen know-how

Tips for Panang Curry

Leave sauce thick

Panang curry is more concentrated than many curries. Do not dilute too much with water or stock.

Finely chop lime leaves

Very finely chopped kaffir lime leaves give off scent without appearing tough when eating.

Keep peanut note fine

Peanuts should support, not dominate. Small amounts are enough for the typical flavour.

Variations

How to adapt this recipe

Cut beef very thinly or simmer gently for longer, so it remains tender.

Peppers, beans or zucchini go well. Add vegetables later to prevent them from breaking up.

Nutrition per serving

640kcal
24.0 gCarbohydrates
33.0 gProtein
46.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Panang Curry

Panang is usually thicker, creamier and has a finer peanut note. It is served in a more concentrated way.

No, panang curry is supposed to be thick and creamy. Too much broth or water takes the character out of the dish.

Chicken, beef, pork or tofu go well. Thin pieces cook quickly and absorb the sauce well.

Yes, the sauce is easy to prepare. Add basil and lime just before serving.

Keep cooking

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