Panang Curry (2024)

Curry is a whole delicious world, and one of its friendliest members is Panang Curry. Rich and slightly sweet, it’s peanuty, not-too-spicy, and excellent, whether you are looking for a starter curry or one to make an old favorite.

I am a long-time fan of Thai food (hello Shrimp Pad Thai!), an affinity that was solidified after Ben and I went to Thailand.

“Curry” is a catch-all name for a genre of Thai dishes comprised of vegetables, protein, and herbs simmered in a complex sauce made from coconut milk and curry paste.

Curry pastes differ in color, flavor, and intensity of spice.

• Green curry, like this Chickpea Curry is distinctly herbaceous and citrusy.
• Red curry dishes like Thai Curry Chicken usually have a higher spice level. The taste of the red chili peppers and spices (like galangal, a close relative of ginger and turmeric) stand out, versus the strong herbs in thai green curry. Red curry is the most versatile. Red curry is also typically made with shrimp paste, garlic, and salt.
• Panang curry is very similar to red curry, but it is less spicy and has the addition of ground peanuts. Panang curry sauce is also usually thicker and sweeter than red curry.

The lower spice profile and infusion of peanuts make panang curry sauce one of the most accessible and enjoyable curries, especially if you are new to Thai food.

• While the exact ingredients and ratios will vary by brand, panang curry paste is made of dried chili peppers, lemongrass, kaffir lime, coriander seeds, cumin, and galangal, among other ingredients.

Panang curry paste is what you’ll see in authentic panang curry recipes, but it is somewhat difficult to find in the U.S.

• A great substitute for panang curry is red curry, because the two taste quite similar.

Thus, I opted to make this panang curry with an easy-to-find red curry paste that I doctored with peanut butter, Worcestershire, and a pinch of sugar to mimic the distinct elements that make panang curry special.

How to Make Panang Curry

Thanks to the availability of red curry paste and coconut milk, making panang curry at home is easier than you think!

This panang curry is filled with vibrant vegetables, and you can bulk it up with any protein you enjoy.

• I opted for a panang curry chicken, but feel free to swap it for beef.
• Or for a vegetarian panang curry recipe, add Crispy Tofu, Air Fryer Tofu, or a can of chickpeas like in this Coconut Curry.

Serve panang curry with brown rice, jasmine rice, or cauliflower rice, and you have a complete, all-in-one meal.

The Ingredients

• Chicken. Tender chunks of chicken breast or chicken thighs stay moist and flavorful in the curry. The chicken packs this dish full of protein, helping make it more satisfying.
• Thai Red Curry Paste. Red curry paste is responsible for much of this curry’s deep flavor. There is no substitute (just ask Massaman Curry). Fortunately it is very easy to find and most major grocery stores.
• Vegetables. Carrots and red bell peppers add beautiful color, texture, and nutrition. Carrots and red bell peppers are rich in vitamins.
• Light Coconut Milk. Helps make the curry creamy and flavorful. I used light coconut milk as a healthy swap.

• Basil. If you can find Thai basil leaves, I recommend using it for this recipe. However, regular basil will work too.
• Bamboo Shoots. Delightfully crunchy with a slightly sweet and earthy flavor. You’ll find them canned in the international food aisle or in your local Asian market.
• Peanut Butter. For a touch of peanut butter flavor that also helps thicken the curry.
• Soy Sauce + Fish Sauce. These staples of Asian cooking are bursting with umami goodness.
• Worcestershire. Another addition to the umami crew.
• Coconut Sugar. Adds a touch of sweetness to balance the spice. If you don’t have coconut sugar on hand, brown sugar will work too.
• Lime. Instead of kaffir lime leaves, which are in authentic recipes but harder to find, I used regular lime zest and lime juice

The Directions

1. Sauté the onion in a Dutch oven, wok, large, deep, sturdy pot, or similar large skillet or large.

2. Stir in the curry paste.

3. Add the coconut milk and basil, then bring the mixture to a boil.

4. Stir in the carrots and bell peppers.

5. Add the chicken, bamboo shoots, peanut butter, fish sauce, Worcestershire, and sugar. Let simmer.

6. Remove the curry from the heat, stirring in the lime zest and juice. Serve as desired and ENJOY!

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
• To Reheat. Rewarm curry in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

• Extra Large Cutting Board. When you’re chopping lots of ingredients, this cutting board is essential.
• Dutch Oven. Perfect for making this chicken panang curry.
• Citrus Juicer. With this tool and a zester, adding lemons and limes to recipes is easy.

Thai recipes like panang curry inspire me in the kitchen.

I hope this recipe brings a taste of freshness and joy to your table too.