Panang thai brings comfort in every spoonful, with red curry paste simmered into creamy coconut milk and lifted by lemongrass, lime leaves, and a touch of ginger. Tender chicken or silky tofu soaks up the spicy, nutty sauce, lightly sweetened with coconut sugar and balanced with soy sauce for that savory depth. Crushed peanuts and fresh Thai basil finish the bowl with crunch and bright aroma, turning dinner into a mini celebration. Easy to make with big, cozy flavor, this panang thai curry feels like a quick trip to Thailand without leaving your kitchen.
Table of Contents
Why You’ll Love This panang thai
- Rich, creamy texture that hugs every bite.
- Perfect balance of spicy and sweet flavors.
- Quick and easy to make, perfect for busy weeknights.
- Customizable with your favorite veggies and proteins.
- Authentic taste that transports you straight to Thailand.
panang thai
Ingredients
Equipment
Method
- Step 1: Heat oil in a pan over medium heat.
- Step 2: Add Panang curry paste and fry for 1–2 minutes until fragrant.
- Step 3: Pour in half the coconut milk and stir until the paste dissolves and oil rises to the surface.
- Step 4: Add chicken slices and cook for 3–4 minutes until white.
- Step 5: Pour in remaining coconut milk and bring to a gentle simmer.
- Step 6: Season with fish sauce and palm sugar, adjusting to taste.
- Step 7: Tear in kaffir lime leaves and add sliced red chili.
- Step 8: Simmer for 2–3 minutes more.
- Step 9: Stir in chopped peanuts.
- Step 10: Garnish with fresh basil leaves and serve hot with steamed rice.
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 400 |
| Fat | 20g |
| Protein | 30g |
| Carbs | 25g |
Ingredients
Gather these ingredients to make a delicious Panang Thai curry!
- 1 tbsp vegetable oil – for sautéing
- 2–3 tbsp Panang curry paste – adjust for spice preference
- 400 ml coconut milk – adds creaminess
- 300 g chicken breast – thinly sliced
- 1–2 tbsp fish sauce – for umami flavor
- 1 tbsp palm sugar – balances the spice
- 5–6 kaffir lime leaves – torn for aroma
- 1 red chili – sliced for garnish
- 2–3 tbsp chopped roasted peanuts – for crunch
- fresh basil leaves – optional, for garnish
How to Make Panang Thai
This delightful Panang Thai curry is a perfect blend of spicy and creamy flavors. With a preparation time of 10 minutes and a cooking time of 20 minutes, you’ll have a delicious meal ready in no time. Let’s get cooking!
Step 1: Heat Oil
Heat oil in a pan over medium heat.
Step 2: Add Curry Paste
Add Panang curry paste and fry for 1–2 minutes until fragrant.
Step 3: Pour Coconut Milk
Pour in half the coconut milk and stir until the paste dissolves and oil rises to the surface.
Step 4: Cook Chicken
Add chicken slices and cook for 3–4 minutes until white.
Step 5: Simmer
Pour in remaining coconut milk and bring to a gentle simmer.
Step 6: Season
Season with fish sauce and palm sugar, adjusting to taste.
Step 7: Add Lime Leaves
Tear in kaffir lime leaves and add sliced red chili.
Step 8: Final Simmer
Simmer for 2–3 minutes more.
Step 9: Stir in Peanuts
Stir in chopped peanuts.
Step 10: Garnish and Serve
Garnish with fresh basil leaves and serve hot with steamed rice.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | Thai |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Dietary | Contains chicken |
| Serves | 4 |
| Best Served | Hot with steamed rice |
Pro Tips for Making panang thai
- Opt for fresh ingredients for vibrant flavors.
- Adjust the spice level by adding more or less curry paste.
- Use coconut cream for a richer, creamier texture.
- Let the curry simmer longer for deeper flavor development.
- Serve with jasmine rice to balance the spice.
How to Serve this panang thai
- Serve with fluffy jasmine rice to soak up the creamy sauce.
- Pair with steamed broccoli or green beans for a fresh crunch.
- Top with fresh basil or cilantro for a burst of flavor.
- Enjoy with warm naan or roti for a delightful twist.
Make Ahead and Storage
Storing and enjoying your Panang Thai curry later is easy!
Storing Leftovers
- Allow the curry to cool to room temperature.
- Transfer to an airtight container.
- Store in the refrigerator for up to 3-4 days.
- Label with the date for easy tracking.
Freezing
- Cool the curry completely before freezing.
- Use freezer-safe containers or bags.
- Leave some space for expansion.
- Freeze for up to 2-3 months for best quality.
Reheating
- Thaw overnight in the refrigerator if frozen.
- Reheat on the stovetop over medium heat.
- Add a splash of coconut milk for creaminess.
- Stir occasionally until heated through.
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FAQs
Here’s a helpful FAQ about this recipe:
1. What does Panang mean in Thai?
In Thai, ‘Panang’ refers to a type of curry that originates from the southern region of Thailand. It is named after the city of Penang in Malaysia, which is known for its rich culinary heritage. The term signifies a unique style of curry that is thicker and creamier than other Thai curries, often made with coconut milk and a variety of spices.
2. What is a Thai Panang curry?
Thai Panang curry is a rich and creamy curry made with a special Panang curry paste, which typically includes ingredients like red chilies, lemongrass, galangal, and kaffir lime leaves. It is usually cooked with meat, such as chicken or beef, and is known for its slightly sweet and spicy flavor profile, making it a favorite among Thai curry lovers.
3. What does Thai Panang taste like?
Thai Panang curry has a unique flavor that balances sweetness, spiciness, and creaminess. The coconut milk adds a rich, velvety texture, while the spices in the curry paste provide a warm heat. The addition of ingredients like kaffir lime leaves and basil enhances the freshness, making it a delightful dish that tantalizes the taste buds.
4. What makes Panang curry different?
What sets Panang curry apart from other Thai curries is its thicker consistency and the use of a specific curry paste that includes roasted spices. Unlike other curries that may be more broth-like, Panang curry is creamier and often has a slightly sweet flavor due to the coconut milk and sugar. This unique combination of textures and flavors makes it a standout dish in Thai cuisine.
Final Thoughts
Now that you have this easy and authentic Panang Thai curry recipe, it’s time to bring a little taste of Thailand into your kitchen! Enjoy the spicy, creamy goodness and let the flavors dance on your palate. Cooking this dish is not just simple; it’s a delightful adventure. So grab your ingredients, and let’s make some delicious memories!