Is panang curry spicy?

Panang curry is generally considered a medium-heat curry. It is typically less spicy than green or red curries because the peanuts and coconut milk work to neutralize the heat of the dried chilies. However, the spice level can be adjusted based on the number of chilies used in the paste.

Can I make panang curry vegan?

Yes, you can easily make a vegan version. Instead of using fish sauce, substitute with light soy sauce or a vegan "no-fish" sauce. Also, make sure the curry paste you use does not contain shrimp paste, which is a common ingredient in authentic Thai brands.

What is the difference between panang and red curry?

The main difference lies in the peanuts and the thickness. Panang curry includes crushed roasted peanuts in the paste and is simmered until the sauce is thick and creamier. Red curry does not contain peanuts and usually has a thinner, more soup-like consistency with a higher spice level.

How do I store leftovers?

Panang curry stores remarkably well. The flavors often deepen after a night in the refrigerator. Store it in an airtight container for up to three days. When reheating, you may need to add a splash of water or coconut milk, as the sauce will thicken significantly when cold.

Authentic Panang Curry Guide: History, Ingredients &

Name: Mastering Panang Curry: A Rich and Nutty Thai Classic
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 lb chicken breast or thighs, thinly sliced; 3 tablespoons Panang curry paste; 1.5 cups full-fat coconut milk; 2 tablespoons roasted peanuts, finely crushed; 1 tablespoon vegetable oil; 1 tablespoon palm sugar; 1.5 tablespoons fish sauce; 4 kaffir lime leaves, finely julienned; 1 red bird's eye chili, sliced for garnish; 1/2 cup fresh Thai basil leaves

Ingredients

Scale

1 lb chicken breast or thighs, thinly sliced
3 tablespoons Panang curry paste
1.5 cups full-fat coconut milk
2 tablespoons roasted peanuts, finely crushed
1 tablespoon vegetable oil
1 tablespoon palm sugar
1.5 tablespoons fish sauce
4 kaffir lime leaves, finely julienned
1 red bird's eye chili, sliced for garnish
1/2 cup fresh Thai basil leaves

Instructions

Step 1: Fry Paste – Heat vegetable oil in a large skillet or wok over medium heat and sauté the curry paste for 2 minutes until fragrant.
Step 2: Reduce Cream – Pour in 1/2 cup of coconut milk and stir constantly until the oil begins to separate from the cream.
Step 3: Sear Meat – Add the sliced chicken to the pan and stir-fry for 3-4 minutes until the exterior is cooked through.
Step 4: Incorporate Liquids – Add the remaining coconut milk, crushed peanuts, palm sugar, and fish sauce to the skillet.
Step 5: Simmer Sauce – Reduce heat to low and simmer for 10 minutes, allowing the sauce to thicken into a rich, nutty gravy.
Step 6: Season Aromatics – Stir in half of the julienned kaffir lime leaves and the Thai basil leaves until just wilted.
Step 7: Final Plate – Transfer to a serving bowl and garnish with the remaining lime leaves and sliced red chilies.
Step 8: Serve – Present immediately alongside a warm bowl of jasmine rice for a complete Thai experience.

Notes

For the most authentic texture, ensure you use full-fat coconut milk to achieve the traditional oil separation. If the curry is too thick, add a splash of water or chicken broth.

Author: Mike
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop Simmering
Cuisine: Thai
Diet: Gluten-Free

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 9g
Sodium: 1150mg
Fat: 34g
Saturated Fat: 24g
Unsaturated Fat: 10g
Trans Fat: 0.1g
Carbohydrates: 14g
Fiber: 3g
Protein: 32g
Cholesterol: 75mg

Keywords: Panang Curry, Thai Cuisine, Peanut Curry, Coconut Milk, Authentic Thai