Panang Curry
Panang curry (also written phanaeng) takes its name from Penang in neighbouring Malaysia, though the dish as it is cooked today is thoroughly Thai, built on a dried red curry paste pounded with lemongrass, galangal and dried chillies. Unlike the greener or redder curries served with plenty of broth, panang is cooked down until it is thick enough to cling to the meat rather than pool around it. Ground roasted peanuts stirred into the paste give panang its characteristic richness and faint sweetness, balanced by fish sauce, palm sugar and a scattering of finely shredded kaffir lime leaf. Traditionally made with beef, though chicken and duck versions are just as common, it is finished with a drizzle of thick coconut cream on top and eaten with plain jasmine rice to soak up the sauce.
Ground peanuts thicken the sauce
What makes panang richer and sweeter than green or red curry.
Less liquid, more cling
Panang is meant to coat the meat, not swim in a thin broth.
Shredded lime leaf, not torn
Finely sliced kaffir lime leaves scent every spoonful.
Mellow heat, big aroma
Milder than green curry, but deeply fragrant from the paste.
Ingredients 4 servings
- 3 tbsp panang curry paste (Thai brand, or homemade)
- 400ml full-fat coconut milk
- 100ml coconut cream, for the final drizzle
- 500g beef or chicken thighs, thinly sliced
- 3 tbsp roasted peanuts, finely ground
- 1 tbsp palm sugar
- 2 tbsp Thai fish sauce
- 4 kaffir lime leaves, finely shredded, plus extra for garnish
- 2 long red chillies, thinly sliced, plus Thai basil leaves and jasmine rice, to serve
How to make it
- 1Scoop the thick cream from the top of the coconut milk can into a wok or heavy pan and heat over medium heat until it begins to split and release its oil.
- 2Add the panang curry paste and fry for 2-3 minutes, stirring constantly, until fragrant and darkened.
- 3Stir in the ground roasted peanuts and cook for another minute so their oil blends into the paste.
- 4Add the sliced beef or chicken and turn it in the paste until well coated, cooking for 3-4 minutes until the surface is sealed.
- 5Pour in the remaining coconut milk along with the palm sugar, fish sauce and half the shredded kaffir lime leaves, then simmer gently for 10-12 minutes until the meat is tender and the sauce has thickened.
- 6Taste and adjust the balance so the curry is rich, slightly sweet and nutty rather than watery or sour, since panang should be thicker than green or red curry.
- 7Spoon into a bowl, drizzle with the reserved coconut cream and scatter over the remaining lime leaves, sliced red chillies and Thai basil, then serve with jasmine rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
