Panang Curry with creamy coconut sauce, coffee lime leaves, chilli and Thai basil
Thai Recipe

Panang Curry

For Panang Curry, curry paste is roasted in coconut cream, then cooked with coconut milk, meat or tofu and spices. Caffir lime leaves, fish sauce, palm sugar and Thai basil give the typical conclusion.

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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

Panang Curry creamy cook with peanut note

Panang Curry should not be soupy, but have a dense, aromatic sauce. The peanut note remains fine, while lime leaves and Thai basil bring freshness. In the end, it is matched with fish sauce, sugar and lime.

Lunch One-Pot Recipes Dinner Meat

Recipe

Panang Curry

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

Ingredients

4 servings

Method

  1. 1

    Roast curry paste

    Heat the solid part of the coconut milk and roast Panang curry paste for 2 minutes.

  2. 2

    Main ingredient cooking

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

  3. 3

    Concentrate sauce

    Add fish sauce, palm sugar, peanuts and finely sliced makrut lime leaves. Let it boil open.

  4. 4

    Finishing fresh

    Season with lime, add chilli and Thai basil and do not cook for long.

  5. 5

    Serve with rice

    Serve Panang Curry thick creamy with jasmine rice.

Kitchen know-how

Tips for Panang Curry

Let the sauce thick

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

Finely cut lime leaves

Very finely cut kaffirlimette leaves give fragrance without having to look tough when eating.

Keep peanut note fine

Peanuts should support, not dominate. Small amounts suffice for the typical note.

Variations

How to adapt this recipe

Cut beef very thin or let it simmer gently for longer, leaving it delicate.

Peppers, beans or zucchini fit well. Add vegetables later so that it does not crumble.

Nutrition per serving

640kcal
24.0 gCarbohydrates
33.0 gProtein
46.0 gFat

Values are estimates per serving 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 more concentrated.

No, Panang Curry is supposed to be thick creamy. Too much broth or water takes its character from the dish.

Chicken, beef, pork or tofu fit well. Thin pieces cook quickly and take the sauce well.

Yes, the sauce can be prepared in advance. Add basil and lime just before serving.

Keep cooking

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