The Best Homemade Panang Curry Recipe
What You’ll Love About This Recipe
Making Panang Curry at home is easier than you think, and the flavors are just as rich as your favorite Thai restaurant’s. You’ll love how simple it is to create this creamy, fragrant dish with ingredients you can find easily.
- It’s customizable: Adjust the spiciness and sweetness to suit your taste, making it perfect for everyone.
- Quick to prepare: With just a few steps, you’ll have a restaurant-quality curry ready in no time.
- Packed with flavor: The blend of creamy coconut milk, aromatic spices, and tender meat or veggies is irresistibly delicious.
Recipe
Panang curry is a rich and flavorful Thai dish known for its creamy texture and slightly sweet taste. This homemade version brings authentic flavors to your kitchen with a perfect balance of spices and coconut milk.
Ingredients:
- 2 tbsp Panang curry paste
- 1 can (13.5 oz) coconut milk
- 1 lb chicken breast, sliced thinly
- 1 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 red bell pepper, sliced
- 5-6 kaffir lime leaves, torn
- 1/4 cup Thai basil leaves
- 2 tbsp roasted peanuts, crushed
- 1 tbsp vegetable oil
Instructions:
- Heat oil in a pan over medium heat. Add the curry paste and stir for 1-2 minutes until fragrant.
- Pour in half of the coconut milk, stirring well to combine with the paste. Cook for 3-4 minutes until the oil starts to separate.
- Add the chicken and cook until no longer pink, about 5 minutes.
- Stir in the remaining coconut milk, fish sauce, and palm sugar. Simmer for 5 minutes.
- Add the bell pepper and kaffir lime leaves. Cook for another 2-3 minutes until the vegetables soften.
- Remove from heat and stir in Thai basil.
- Garnish with crushed peanuts before serving.
Notes:
- Adjust spice levels by adding more or less curry paste.
- For a vegetarian version, substitute chicken with tofu or mushrooms.
Equipment:
- Large pan or wok
- Wooden spoon
Time:
- Prep time: 10 minutes
- Cooking time: 20 minutes
Cuisine: Thai
Serving: 4
Nutrition
Panang Curry is rich in flavors and nutrients, providing a balance of protein, fats, and carbohydrates. Here’s a breakdown of its nutritional content per serving.
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 20 g |
| Fat | 25 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 850 mg |
What To Serve With It
I always serve my panang curry with steamed jasmine rice—it’s the perfect base to soak up the rich, creamy sauce. For something extra, I love pairing it with fresh cucumber slices or a tangy papaya salad to balance the flavors. If I’m feeling fancy, I’ll add some crispy spring rolls on the side for a satisfying crunch.
Rice Pairings
When I’m serving homemade Panang curry, I always make sure to pick the perfect rice to go with it, as it’s the ideal base to soak up all that creamy, spicy goodness. Jasmine rice is my go-to—its floral aroma and soft texture complement the curry beautifully. Sometimes, I’ll opt for sticky rice for a fun, hands-on experience, or even brown rice if I’m craving something a bit healthier and nuttier. Basmati rice works too, especially if I want a lighter, fluffier option. No matter what, I make sure the rice is perfectly cooked—it’s the unsung hero of the dish!
Side Dishes
Though Panang curry is rich and flavorful on its own, I find that pairing it with the right side dishes can take the meal to a whole new level. Fresh spring rolls with a tangy dipping sauce are a personal favorite—they’re light, crunchy, and balance the curry’s creaminess perfectly. I also love serving Thai cucumber salad; its cool, crisp texture and zesty dressing refresh the palate. Steamed or stir-fried veggies, like broccoli or bok choy, add a healthy touch without overpowering the curry. And don’t forget crispy roti or jasmine rice—they’re perfect for soaking up every last bit of that delicious sauce!
