Authentic Panang Curry Recipe

Praew December 1, 2023 0 Comments

This delicious, creamy one-pot recipe combines the rich flavors of Thai cuisine with aromatic herbs and spices.

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Authentic panang curry in a clay soup dish with pork, red chilies, and snow peas.

Authentic panang curry recipe prepared with a homemade curry paste and a rich, creamy coconut sauce. This traditional cooking method, passed down through generations, ensures a Thai restaurant and better than takeout quality meal over and over. Each spoonful is infused with the aroma of kaffir lime leaves, a perfect balance of spices, sweetness, and umami.

Close-up of red coconut curry sauce with pork, snow peas, sliced red chilies, and strips of kaffir lime leaves.

Table of Contents

What is an authentic panang curry

This aromatic dish, also known as phanaeng curry, comes straight from the heart of central Thailand. And as with most great Thai recipes, this comforting meal has reached food lovers worldwide. With that popularity came lots of versions that are straying far from the authentic flavors. Some are loaded with peanut butter and lots of vegetables such as bell peppers, carrots, and mushrooms.

An authentic panang curry recipe is all about keeping it simple and pure, so no veggie overload. Instead, kaffir lime leaves and your favorite protein are the star of the show. A duo of palm sugar and fish sauce brings umami and a sweet flavor with a hint of caramel sweetness.

Thai panang curry made with pork, vegetables, red chilies, and snow peas.

For a complete authentic meal, crafting your very own homemade panang curry paste with a mortar and pestle is a must for a full traditional experience.

The beauty of this Thai recipe is that you can make it as spicy as you like! Serve it with steamed rice or rice vermicelli noodles, your pick.

Hand lifting a spoonful of panang curry over a clay dish with more of the dish and a portion of white rice next to it.

If you’re a fan of creamy, sweet, and nutty flavors, this dish was made for you!

Homemade panang curry paste

My recipe for curry paste is the real deal, you can make a healthy and authentic mixture of fresh spices and herbs yourself if you have time. Traditionally, we use a granite mortar and pestle, but you can use a food processor if you’re short on time or for convenience.

Thai woman seated on a bamboo table, working with a granite mortar and pestle.

You’ll need a bunch of ingredients: Dry red spur chilies, dried chilies, shallots, lemongrass, galangal, garlic, kaffir lime zest, salt, shrimp paste, cumin, coriander seeds. You can find most of them at Asian supermarkets.

Thai panang curry paste in a clay cup with sliced lemongrass, galangal, and shallots scattered around.

For store-bought paste, I recommend using either Maesri or Mae-ploy brand.

How to adapt this recipe

This meal is perfect for meat lovers, it’s packed with rich flavors and less of the vegetables.

If you’re a fan of the greens, fear not – Thai curries are versatile and anything you put in them will come out amazing. Toss in bell peppers, Thai eggplants, yardlong beans, bell peppers, Thai basil, broccoli, peas, the list goes on. Remember, the traditional version isn’t overloaded with vegetables.
In Thailand, you’ll typically find this meal with pork, but you can choose your favorite type of protein. Chicken, beef, shrimp, seafood, anything works!
For a vegetarian panang curry, simply swap the meat with tofu, and sub fish sauce for vegetarian fish sauce.

Thai coconut milk curry with pork, red chilies, and strips of kaffir lime leaves in a clay sauce pot. Next to it is a portion of white rice in a clay dish, and above it is a banana leaf.

Spice note

Is this Thai meat curry recipe going to set your flavor buds ablaze? Don’t worry, it won’t. In Thailand, this authentic Thai coconut curry is served mildly spicy, so you can enjoy the flavors of the curry paste.

If you prefer a mild curry, I suggest using Spanish long red chilies, which are just slightly hot. If you wish, you can remove the chili seeds as well.

For a spicy meal, you can use Thai jinda chilies or bird’s eye chilies. In my family, we remove the seeds and cut the chilies into long, thin strips. This adds gorgeous red accents to the creamy coconut curry.

Having this curry with children or not so fond of spicy food? Just sub the chilies with thinly sliced red bell peppers, and you’ll still enjoy a delicious dinner.

Ingredients

For the exact measurements, please scroll down to the recipe card at the bottom of the page.

Homemade panang curry paste – For store bought use Mae Ploy or Maesri.
Coconut milk – Authentic panang is supposed to have a thicker curry sauce. If you decide to use more coconut milk than my suggested amount, the spiciness will be toned down, and the flavor will be different. For the most flavorful results, always use full-fat coconut milk when preparing Thai food recipes.
Pork – Pork tenderloin and shoulder are great cuts for this recipe. Alternatively, you can use chicken, beef, tofu, duck, turkey, shrimp, prawns, or other seafood.
Fish sauce – One of the key ingredients for adding umami and a subtle salty flavor.
Palm sugar – The secret behind the delicious nutty caramel-like sweetness in panang curry lies in the use of palm sugar. It sets it apart from regular white sugar and brown sugar by having a healthier sweetness with a hint of caramel.
Pea beans (optional) – Pea beans are optional, since some traditional preparations don’t include vegetables. I like the satisfying crunch they bring, and the extra flavor.
Red chili peppers – Use Spanish red chilies for a mildly spicy flavor, or Thai chilies for a spicier dish.
Kaffir lime leaves – A key ingredient for adding a spiced-citrus flavor. They should be cut into thin strips.

Step-by-step instructions

My grandmother taught me the traditional cooking method. We begin by separating the oil from the coconut milk, which thickens the milk and results in the thicker consistency panang curry is known for.

Total Time: 30 minutes

Take a couple of leaves and stack them on top of each other. Hold firmly, and roll them up. Then, using a sharp knife, slice them into thin strips.
In a non-stick wok or cooking pot set over medium heat, pour slightly more than 1/3 of the coconut milk. No need to use any oil. Give it a stir from time to time to prevent burning. After a few minutes, you’ll notice the oil within the coconut milk will start to separate, and the milk will thicken. Prevent the coconut milk from burning (a simmer around the edges is normal). In 5–10 minutes, the milk will have a thick consistency, with the oil shimmering on top.
Add curry paste and thoroughly mix with the coconut milk.
Once the paste is mixed with the milk, add the remaining milk to the pan and give it another stir. Then, add your choice of protein. Let it cook until tender and cooked through, spread it out evenly in the pan to prevent the pieces from sticking and clumping.
Add palm sugar and fish sauce, let the curry simmer for 2–3 minutes.
Add pea beans, kaffir lime leaves, chilies, and cook for 2 more minutes. Serve immediately.

How to serve

This Thai curry with kaffir lime leaves is best served alongside steamed rice or rice vermicelli noodles. Either serve in a separate bowl, or serve the curry on top of the rice or noodles.

How to store

After your meal has cooled down to room temperature, transfer it to an airtight container and store it in your fridge for up to 4 days. This dish is perfect for meal prep since you can simply reheat it on the stove top or in the microwave.

To freeze: Transfer to a freezer-safe container or bag and thaw in your fridge overnight.

Fun fact

My hubby has an absolute obsession with this recipe. Can you believe he had never tried Thai food before we met? When he had his first spoonful of “penang curry,” as he called it, his eyes lit up, and he never looked back at Western food again!

Frequently asked questions (FAQ’s)

Is panang curry spicy?

Panang curry is one of the milder Thai curries as it contains fewer chilies in the curry paste compared to other Thai curries like Thai red curry or Thai green curry. Additionally, other coconut curries usually have chilies added to the curry sauce for an extra kick, but panang curry sometimes contains thinly sliced red chilies without the seeds, which contain most of the heat.

What makes panang curry different?

The curry paste in panang curry is incredibly aromatic, it contains dried chilies, lemongrass, kaffir lime leaves, galangal, and crushed peanuts. Additionally, panang curry is less spicy than Thai red curry or green curry. The consistency of this curry is also thicker, and it should be cooked by first thickening the coconut milk by separating the oil.

How to make panang curry more spicy?

Even though this is traditionally not a spicy curry, you can still turn up the heat. Use Thai jinda chilies or bird’s eye chilies and add as many or as few as you wish.

Should panang curry be thick?

Yes, an authentic panang curry has a thick and creamy consistency. Panang is known for its rich, thick coconut milk curry sauce, which is first reduced before adding the curry paste to it. This process of cooking the coconut milk intensifies the flavors and creates a thickened sauce that coats the ingredients.

How to make vegetarian panang curry?

To make a vegetarian panang curry, simply swap the fish sauce for vegetarian fish sauce and use tofu instead of pork.

More Thai curries you’ll love

Red shrimp curry – A spicy meal with succulent shrimp and a creamy sauce.
Green pork curry – Delicious with lots of vegetables and refreshing basil.
Massaman chicken – A fusion dish with potatoes and roasted peanuts.

Did you fall in love with this authentic panang curry recipe? I’d be thrilled if you would leave a star rating and/or a comment below! And if you’re craving more Thai recipes like this one, make sure to subscribe to my newsletter.

Print Recipe

Authentic Panang Curry Recipe

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 4 Calories: 550

Description

This authentic recipe is made following my grandmother's cooking method.

Ingredients

Servings

Other

17 fluid ounces coconut milk
1.8 ounce panang curry paste
18 ounces pork (tenderloin or shoulder, cut into thin slices)
2,5 tablespoons palm sugar (chop to measure)
4 tablespoons fish sauce
a handful pea beans (optional)
4 kaffir lime leaves (sliced into thin strips)
5 chilies (sliced Spanish chilies or Thai chilies)

Instructions

Take a couple of leaves and stack them on top of each other. Hold firmly, and roll them up. Then, using a sharp knife, slice them into thin strips.
In a non-stick wok or cooking pot set over medium heat, pour slightly more than 1/3 of the coconut milk. No need to use any oil. Give it a stir from time to time to prevent burning. After a few minutes, you’ll notice the oil within the coconut milk will start to separate, and the milk will thicken. Prevent the coconut milk from burning (a simmer around the edges is normal). In 5–10 minutes, the milk will have a thick consistency, with the oil shimmering on top.
Add curry paste and thoroughly mix with the coconut milk.
Once the paste is mixed with the milk, add the remaining milk to the pan and give it another stir. Then, add your choice of protein. Let it cook until tender and cooked through, spread it out evenly in the pan to prevent the pieces from sticking and clumping.
Add palm sugar and fish sauce, let the curry simmer for 2–3 minutes.
Add pea beans, kaffir lime leaves, chilies, and cook for 2 more minutes. Serve immediately.