Panang Curry

Panang Curry, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Open the tin without shaking it and spoon the thick cream from the top into a wok.

   Mark done

2. Fry over a medium heat for 4 minutes, until it separates and the oil pools clear at the edges.

   Mark done Start 4 min timer

3. Add the curry paste and fry 2 minutes, until dark and fragrant.

   Mark done

4. Stir in the crushed peanuts and cook 1 minute.

   Mark done

5. Add the meat and turn it in the paste for 3 minutes.

   Mark done Start 3 min timer

6. Pour in the rest of the coconut milk and the water, add the whole lime leaves, and simmer 10 minutes.

   Mark done

7. Add the fish sauce, palm sugar and red pepper and simmer 4 minutes.

   Mark done

8. Taste and balance: it should be salty, sweet and rich in that order.

   Mark done

9. Scatter the shredded lime leaf, sliced chilli and basil over and serve.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Small Things That Help

• Crack the cream before the paste goes in.
• Panang is thick — do not thin it out with stock.
• Shredded lime leaf at the end, not cooked in.

Changing the Recipe

• If coconut is a problem, a cooking cream (dairy or plant-based) can stand in for the coconut milk in a sauce; the dish will lose the coconut flavour and taste noticeably different.
• Dried chilli flakes can stand in for the red chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Serving Suggestions

• Jasmine rice
• Som tam
• Thai iced tea

Storing & Reheating Panang Curry

Keeps 3 days refrigerated and improves. Freezes 2 months.

Panang Curry Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.