Panang Thai

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.

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

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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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!