Panang Curry

Name: Panang Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
Ingredients: 3 tbsp Panang curry paste; 1.5 cups Canned coconut milk; 2 tbsp Coconut oil or peanut oil; 1.5 lbs Protein (chicken, pork, shrimp, or tofu); 1 cup Vegetable broth or chicken stock; 2 medium Primary vegetable (bell pepper, zucchini, or bamboo shoots); 1 cup Secondary vegetable (carrots, snap peas, or cabbage); 3 cloves Garlic; 1 tbsp Fresh ginger; 2 tbsp Lime juice; 1 tbsp Fish sauce or soy sauce; 1 tbsp Palm sugar or honey; 1/4 cup Fresh basil or cilantro; 3 tbsp Crushed peanuts or sesame seeds; 2 cups cooked Jasmine rice, basmati rice, or rice noodles; 1/4 tsp Red pepper flakes or sriracha

A rich and aromatic Southeast Asian curry with a creamy coconut base, balanced heat, and warm spices. Build your own variation by swapping protein, vegetables, and rice or noodle bases.

min

servings

1072

kcal

50.7g

protein

Ingredients

4 servings

Panang curry paste3 tbsp

Canned coconut milk1.5 cups

Coconut oil or peanut oil2 tbsp

Protein (chicken, pork, shrimp, or tofu)1.5 lbs

Vegetable broth or chicken stock1 cup

Primary vegetable (bell pepper, zucchini, or bamboo shoots)2 medium

Secondary vegetable (carrots, snap peas, or cabbage)1 cup

Garlic3 cloves

Fresh ginger1 tbsp

Lime juice2 tbsp

Fish sauce or soy sauce1 tbsp

Palm sugar or honey1 tbsp

Fresh basil or cilantro1/4 cup

Crushed peanuts or sesame seeds3 tbsp

Jasmine rice, basmati rice, or rice noodles2 cups cooked

Red pepper flakes or sriracha1/4 tsp

Method

Cut protein into bite-sized pieces and chop all vegetables (bell peppers, carrots, zucchini, etc.) into uniform sizes for even cooking. Mince garlic and ginger.

Have lime juice, fish sauce, sugar, and fresh herbs measured and ready.

Heat coconut oil or peanut oil in a large pot or wok over medium-high heat. Add minced garlic and ginger; stir-fry for 30–60 seconds until fragrant.

Add panang curry paste and stir constantly for 1–2 minutes to bloom the spices and deepen the flavor.

Pour in canned coconut milk slowly, stirring to incorporate the paste completely. Bring to a gentle simmer.

Add protein and vegetable broth. Return to a simmer and cook until protein is nearly cooked through, about 8–10 minutes (adjust time based on protein type).

Add harder vegetables (carrots) and cook for 3–4 minutes, then add softer vegetables (bell peppers, zucchini) and cook until all vegetables are tender-crisp, about 3–4 minutes more.

Stir in lime juice, fish sauce, and sugar. Taste and adjust seasoning: add more lime for brightness, fish sauce for umami, or sugar to mellow heat. Season with red pepper flakes if desired.

Ladle curry into bowls over jasmine rice, basmati rice, or rice noodles. Garnish generously with fresh basil or cilantro and crushed peanuts or sesame seeds. Serve hot with extra lime wedges on the side.

Nutrition, per serving

Calories1072 kcal

Protein50.7 g

Carbohydrate136.5 g

Fat38 g

Fibre3.2 g

Sodium936.9 mg

Per serving. Changing servings scales the amounts, not these figures.

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