Authentic Panang Curry Recipe
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This authentic Thai panang curry recipe is ready in under 20 minutes using pork or your favorite protein, homemade or store-bought curry paste, and coconut milk. The result is a thick, creamy coconut curry sauce with a perfect salty-sweet balance and gentle heat.
What is panang curry?
Panang is a thick Thai curry made with coconut milk, curry paste, protein, fish sauce, palm sugar, and kaffir lime leaves.
- Texture: Thick and saucy; the sauce is meant to coat the meat, not be eaten like a soup.
- Flavor: Salty, sweet, and nutty (panang curry paste contains ground peanuts).
- Spice level: Mildly spicy, it’s much gentler than a green curry or red curry.
This is a traditional recipe
When people see the word “authentic,” they often assume it means the recipe is complicated.
That’s not the case here.
Panang curry is actually one of the easiest Thai curries you can make, as long as you start with the right foundation: a fragrant curry paste, full-fat coconut milk, and balanced seasoning.
I learned to cook curries as a child and later made them daily in my Thai restaurant. Panang has always stood out to me (and my customers) because the sauce is thicker and creamier than most curries, with a subtle nutty flavor and very few vegetables.
Traditional Thai panang curry keeps the focus on the protein and the sauce. It isn’t meant to be packed with vegetables.
In Thailand, you’ll sometimes see pea eggplants added for texture and a gentle bitterness that balances the richness. I include them here for that reason, but they’re completely optional.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.
- Curry paste: Use my homemade panang curry paste or a good store-bought brand like Mae Ploy.
- Coconut milk: Opt for full-fat coconut milk (I like Aroy-D) to achieve the signature thick, creamy texture.
- Pork: Use tenderloin or shoulder, or swap for chicken, beef, or tofu. Slice thinly against the grain.
- Fish sauce: This is the main source of salt and umami. I highly recommend Megachef fish sauce.
- Palm sugar: Adds a unique caramel-like sweetness that white or brown sugar can’t match.
- Red chili peppers: Use mild long red chilies for gentle heat or Thai jinda or bird’s eye chilies for more spice.
- Kaffir lime leaves: These are essential for the citrusy aroma; slice them into very thin strips.
- Pea eggplants (optional): These add a “pop” and bitter crunch that balances the rich sauce.
How to make panang curry
- Prepare the ingredients. Stack the kaffir lime leaves, roll them tightly, and slice them into very thin strips with a sharp knife. Thinly slice the pork and slice the chilies, removing the seeds.
- Thicken the coconut milk. Place a pot over medium heat and add a little more than one third of the coconut milk, stirring occasionally until it thickens and natural coconut oil rises to the surface; keep it at a gentle simmer and do not let it boil aggressively.
- Add the curry paste. Stir continuously until it fully blends with the thickened coconut milk and smells fragrant.
- Build the curry sauce. Pour in the remaining coconut milk and bring to a gentle simmer, then stir in palm sugar and fish sauce until dissolved.
- Cook the protein. Add the pork, gently separate the slices, and simmer just until cooked through.
- Finish and serve. Add pea eggplants if using, followed by sliced kaffir lime leaves and chilies, simmer until everything is tender but still vibrant, then serve immediately with jasmine rice or thin rice vermicelli.
Recipe variations
❥ Vegetables: While the classic version isn’t packed with veggies, you can add bell peppers, green beans, or broccoli if your brain is telling you that you need more greens.
❥ Vegetarian: Swap the pork for firm tofu and use a vegetarian fish sauce.
❥ Proteins: Pork is the favorite in Thailand, but chicken, beef, or even shrimp are just as delicious.
How to store
Curries are great for meal prep because the flavors actually deepen overnight, often tasting even better the next day.
Fridge: Once your leftovers have cooled to room temperature, transfer them to an airtight container. You can keep them in the fridge for up to 4 days.
Freezing: Use a freezer-safe container or bag and thaw it overnight in the fridge before you plan to eat.
Reheating: Simply warm it up on the stove or in the microwave until it’s saucy, bubbly, and heated through.
Authentic Panang Curry Recipe
Equipment
- Measuring cups & spoons
- Cutting board & knife
- Pot or large wok
- ladle
Ingredients
- 2 cups coconut milk
- 3 tbsp panang curry paste
- 2¼ cups pork, thinly sliced
- 2½ tbsp palm sugar
- 4 tbsp fish sauce
- 1 handful pea eggplants, optional
- 4 kaffir lime leaves, sliced into thin strips
- 3 chilies, optional, seeds removed
Instructions
- Prep your ingredients: Thinly slice the pork into bite-sized pieces, and cut the kaffir lime leaves and red chilies into fine, thin strips.
- Boil the coconut milk: Add ⅓ of the coconut milk to your pot over medium heat and stir until it thickens and the oil starts to separate.
- Fry the paste: Add the panang curry paste to the thick coconut milk and stir until it’s fragrant and fully blended.
- Season and simmer: Pour in the rest of the coconut milk along with the palm sugar, fish sauce, and pork.
- Cook the protein: Stir to keep the meat from clumping and simmer until the pork is just cooked through.
- Finish the dish: Toss in the pea eggplants (if using), most of the lime leaf strips, and the chilies.
- The final touch: Let it simmer for another minute until the sauce is thick and glossy, then serve over jasmine rice and finish with the leftover lime leaf strips.
Notes
- Use the nutrition card in this recipe as a guideline.
Could you describe what Pea eggplants are?
Also, you said that peanut so traditional, but you didn’t put them in your recipe. Should I just throw in a handful at the end or do they get added earlier on?
Hey Betsy! Adding peanuts to the curry itself is not correct, as they are typically ground in the curry paste. You can use my recipe for panang curry paste to make the paste with peanuts.
Synonyms for pea eggplants are: Solanum torvum (Turkey berry). You can easily find an image if you google ‘pea eggplants’. It’s not a must in this recipe, however, I like the structure they bring. Hope this helps!