Recipe

Panang Curry Recipe

Creamy coconut, smoky chiles, and earthy aromatics in a fast, weeknight-friendly Panang that tastes like it simmered all day.

By Matt Campbell

•

4.8

A bowl of Panang curry with sliced chicken, red bell pepper, and Thai basil in a creamy reddish coconut sauce

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Panang curry is the cozy sweater of Thai curries: rich, nutty, and softly spicy, with a clingy sauce that begs for rice. My version leans smoky and earthy on purpose. We toast the curry paste until it goes brick red and fragrant, bloom a little smoked paprika (optional, but fun), and finish with lime so the whole thing tastes alive, not flat.

It is also very doable on a Tuesday. No obscure ingredients required, and you can flex it with chicken, shrimp, tofu, or whatever is hanging out in your fridge pretending it is not about to expire.

Red curry paste sizzling in a skillet with coconut cream until darkened and glossy

Why It Works

Big flavor fast: frying the curry paste in coconut cream concentrates aromatics and builds that signature Panang depth.
Smoky and earthy, not bitter: a short toast on the paste plus optional smoked paprika gives warmth without tasting burnt.
Thick, spoon-coating sauce: Panang is meant to be richer than many Thai curries, and a little peanut butter helps get you there with pantry ease. Using one can of coconut milk (divided) keeps the sauce lush, not watery.
Bright finish: basil plus a squeeze of lime at the end keeps the curry from feeling heavy. Add lime to taste so it stays nutty, not sour.

Pairs Well With

Storage Tips

Cool fast: get leftovers into shallow containers and refrigerate within 2 hours.

Fridge: 3 to 4 days in an airtight container. The sauce will thicken as it sits.
Freezer: up to 2 months. Coconut-based sauces can separate a bit after freezing, but they come back together when reheated gently.

Reheat: warm in a saucepan over medium-low, stirring often. Add a splash of water or broth to loosen. Finish with a small squeeze of lime to wake it back up, but taste first so it does not drift tart.

Meal prep tip: store rice and curry separately so the rice stays fluffy and the curry does not get absorbed into one solid brick.

Common Questions

Is Panang curry spicy?

It is usually medium, but it depends heavily on your curry paste. Start with 3 tablespoons paste if you are spice-cautious, then add more after the coconut milk goes in and you taste the sauce.

What makes Panang different from red curry?

Panang is typically richer, thicker, and a little sweeter than Thai red curry. It often includes peanuts (or a nutty element) and uses less liquid, so the sauce hugs the protein instead of being soupy.

I cannot find Panang curry paste. What can I use?

Use Thai red curry paste and add the peanut butter plus an extra pinch of ground cumin or coriander for that earthy Panang vibe. It will be close enough to make your dinner excellent.

Can I make it vegetarian?

Yes. Use tofu or chickpeas, and swap fish sauce for soy sauce (or vegan fish sauce if you have it). Add mushrooms for extra savoriness.

Why did my coconut sauce look oily?

A little separation is normal when you fry curry paste in coconut cream. If it looks aggressively broken, turn the heat down and whisk in a splash of water or broth until it smooths out.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wide sauté pan (12-inch is ideal)
Chef’s knife and cutting board
Measuring spoons
Wooden spoon or silicone spatula
Citrus juicer (optional, but your hands will appreciate it)

The first time I tried to make Panang at home, I treated the curry paste like it was fragile. Quick stir, splash of coconut milk, done. The result was fine, but it tasted like it was missing a middle chapter.

Then I learned the move: fry the paste in thick coconut cream until it darkens and gets loud. The kitchen smells like toasted chiles and lemongrass, and suddenly you are not just making curry. You are building it. Now it is my go-to when I want something comforting but still bright enough to make me sit up straight after the first bite.

Panang Curry Recipe

(4.8 Reviews)

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 4

Ingredients

1 1/2 lb boneless, skinless chicken thighs, sliced into bite-size pieces (or chicken breast, shrimp, tofu)
1 tbsp neutral oil (avocado, canola, grapeseed)
Coconut milk, divided: 1 (13.5 oz) can full-fat coconut milk, use 1/2 cup thick coconut cream skimmed from the top, plus the remaining milk (see note)
3 to 4 tbsp Panang curry paste (start with 3, add more to taste)
1 tsp smoked paprika (optional, for extra smoky warmth)
1/4 cup chicken broth (or water), plus more as needed to thin
2 tbsp natural peanut butter (no sugar added preferred)
1 tbsp brown sugar (or palm sugar if you have it)
1 1/2 tbsp fish sauce (swap soy sauce for vegetarian)
1 tbsp tamarind paste or 1 tbsp lime juice (tamarind adds tang and depth)
1 red bell pepper, thinly sliced
1 cup green beans (optional, cut into 2-inch pieces)
4 to 6 kaffir lime leaves (optional, torn) or 1 tsp lime zest
1/2 tsp ground cumin (earthy boost)
1/2 cup Thai basil or regular basil, loosely packed
1 to 2 tbsp fresh lime juice, to finish (add to taste)
To serve: jasmine rice, crushed roasted peanuts, extra basil, lime wedges

Note on coconut milk: This recipe uses one can of coconut milk. Skim 1/2 cup of the thick cream from the top for frying the paste, then use the remaining milk for the sauce. No second can needed.

Panang curry ingredients on a counter including coconut milk, curry paste, chicken, bell pepper, and basil

Instructions

Prep your pan and protein. Slice chicken thighs into bite-size pieces. Pat dry if they are very wet so they brown instead of steaming. If using tofu: press 10 to 15 minutes, then cube (and pat dry). Shrimp just needs a quick peel and devein.
Fry the paste for flavor. Heat a large skillet over medium. Add oil, then add 1/2 cup coconut cream (skimmed from the top of the can). Once it starts to bubble, stir in Panang curry paste and smoked paprika (if using). Cook 2 to 3 minutes, stirring constantly, until the paste darkens slightly and smells deeply fragrant.
Build the sauce. Pour in the remaining coconut milk from the can and 1/4 cup broth. Whisk in peanut butter, brown sugar, fish sauce, tamarind (or 1 tablespoon lime juice), cumin, and kaffir lime leaves (if using). Bring to a gentle simmer.
Cook the protein. Add chicken pieces and simmer 8 to 10 minutes, stirring occasionally, until cooked through. For shrimp, simmer just 2 to 4 minutes until pink. For tofu, simmer 5 to 7 minutes to soak up the sauce.
Add the vegetables. Stir in bell pepper and green beans. Simmer 3 to 5 minutes, just until crisp-tender. Panang is best when the veg still has a little snap.
Taste and tune. Want it saltier? Add a little more fish sauce. Sweeter? A pinch more sugar. Spicier? Another spoon of curry paste. Too thick? Splash in broth or water.
Finish bright. Turn off the heat. Stir in basil. Add fresh lime juice to taste (start with 1 tablespoon). If you used lime juice earlier instead of tamarind, you may want less here. Remove kaffir lime leaves before serving.
Serve. Spoon over jasmine rice and top with crushed peanuts and extra basil. Optional but highly encouraged: a final squeeze of lime right before you dig in, but only if it needs it.

Quick note: keep the simmer gentle. Boiling coconut milk hard can make the sauce split, and we want silky, not scrambled.

Skillet of finished Panang curry with basil scattered on top and sauce bubbling gently

Nutrition information is estimated.

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