Thai Panang Curry

Name: Thai Panang Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, sliced; 1 can (14 ounces) full-fat coconut milk; 3 tablespoons panang curry paste; 1 tablespoon vegetable oil; 1 red bell pepper, sliced; 1 cup green beans, trimmed and cut in half; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 4 kaffir lime leaves, torn (or zest of 1 lime); 1/3 cup roasted peanuts, roughly chopped; Fresh Thai basil; Steamed jasmine rice

Panang curry is the thicker, richer, nuttier Thai curry. Less soupy than green or red, with a concentrated sauce that clings to the chicken and vegetables.

byKalle Bergman

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Panang curry sits in its own category among Thai curries. Where green curry is herbal and bright and red curry is loose and spicy, Panang is dense, nutty, and concentrated. It coats the chicken rather than pooling around it. That peanut undertone from the paste is what separates panang from a standard red curry, and it makes this feel more substantial than a typical weeknight stir-fry. This is the one to reach for when you want Thai food that feels genuinely satisfying. We keep a jar of panang paste around just for nights like this.

This version builds the sauce properly: the thick coconut cream is fried separately with the paste until the oil breaks out, which concentrates the flavors before anything else hits the pan. Kaffir lime leaves are essential for fragrance. The chopped peanuts stirred in at the end add texture that holds up through the meal. Serve it over jasmine rice with a little extra Thai basil on the side. Consider doubling the batch since it reheats well the next day.

Bloom the Curry Paste in Coconut Cream

Scoop the thick coconut cream from the top of the can. Heat oil in a wok over medium heat. Add the coconut cream and panang curry paste. Fry for about two minutes until the oil separates and the paste is very fragrant. This step is essential for building deep flavor. The paste should smell intensely aromatic and the oil should float on top.

Add Chicken and Build the Sauce

Add the sliced chicken thighs and stir-fry for about three minutes to coat them in the curry paste. Pour in the remaining coconut milk, fish sauce, and brown sugar. Add the bell pepper, green beans, and torn kaffir lime leaves. Simmer for 12 to 15 minutes until the chicken is cooked through and the sauce has reduced and thickened. The sauce should be thick enough to coat the back of a spoon.

Finish with Peanuts and Thai Basil

Stir in half the chopped roasted peanuts. The peanuts add texture and a subtle nutty flavor to the sauce. Serve over jasmine rice topped with the remaining peanuts and fresh Thai basil. The curry should be thick, rich, and intensely flavored. Each bite should have a balance of creamy, spicy, and nutty.

Frequently Asked Questions

What makes panang curry different from other Thai curries?

Panang curry is thicker and nuttier than red or green curry. The paste contains peanuts, which give it a creamy texture and subtle nutty flavor. The sauce is more concentrated and clings to the meat and vegetables.

Can I make this with shrimp or tofu?

Yes. Shrimp cook quickly, so add them in the last five minutes of cooking. For tofu, press and pan-fry it first, then add it to the curry in the last few minutes to heat through.

Can I use a different nut if I have a peanut allergy?

Cashews can substitute for peanuts, but the flavor will be different. Panang curry paste itself contains peanuts, so check the ingredients carefully if you have a severe allergy. Some brands make peanut-free versions.

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About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.