panang curry recipe.

 

🍛 Panang Curry Recipe

Make this creamy, nutty, and mildly spicy Panang Curry — a Thai favorite made with coconut milk, red curry paste, and tender chicken or beef. A perfect comfort dish full of rich flavors!

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🥥 About the Recipe

Panang Curry (Phanaeng Curry) is one of Thailand’s most flavorful dishes — rich, creamy, and slightly sweet. Unlike other Thai curries, it’s thicker and infused with peanuts, making it a perfect balance between spicy and nutty. It’s commonly made with chicken, beef, or tofu simmered in coconut milk and aromatic spices.

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🍗 Ingredients

For the Curry Paste (or use ready-made Panang paste):

• 2 tablespoons Panang curry paste
• 1 teaspoon ground coriander
• 1 teaspoon cumin powder
• 2 cloves garlic (minced)
• 1 tablespoon roasted peanuts (ground)

For the Curry:

• 1 lb (450g) chicken, beef, or tofu (cut into cubes)
• 1 can (400ml) coconut milk
• 1 tablespoon fish sauce (or soy sauce for vegetarian)
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon peanut butter (optional, for extra creaminess)
• 1 red bell pepper (sliced)
• 4 kaffir lime leaves (torn)
• 1 tablespoon vegetable oil
• Fresh Thai basil and lime wedges for garnish

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🔥 Instructions

1. Cook the Curry Paste:
   Heat oil in a pan over medium heat. Add Panang curry paste and stir for 1 minute until fragrant.

2. Add Protein:
   Add chicken, beef, or tofu. Stir until coated with the paste.

3. Add Coconut Milk:
   Pour in coconut milk and stir well. Simmer for 5 minutes until the sauce thickens.

4. Season the Curry:
   Add fish sauce, sugar, peanut butter (if using), and kaffir lime leaves. Mix and simmer until the meat is cooked and tender.

5. Add Vegetables:
   Toss in sliced red bell peppers and cook for 2–3 minutes.

6. Serve:
   Garnish with Thai basil and serve with jasmine rice or sticky rice.

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🍽️ Serving Suggestions

• Serve hot with steamed jasmine rice or brown rice.
• Add a side of Thai papaya salad for a refreshing balance.
• Sprinkle with crushed peanuts for added crunch.

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❄️ Storage Tips

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months. Reheat gently and add a splash of coconut milk before serving.

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💬 FAQs

Q1: What’s the difference between Panang Curry and Red Curry?
Panang Curry is creamier, sweeter, and contains peanuts, while Red Curry is spicier with more chili flavor.

Q2: Can I make this curry vegetarian or vegan?
Yes! Use tofu or vegetables instead of meat and replace fish sauce with soy sauce.

Q3: Can I make Panang curry paste at home?
Yes, but using store-bought paste saves time and still delivers authentic flavor.

Q4: What meat works best?
Chicken and beef are most common, but shrimp, pork, or even duck can be used.

Q5: How do I make it thicker?
Simmer uncovered for a few minutes or add an extra tablespoon of peanut butter for creaminess.

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🍴 Similar Recipes :

1. Massaman Curry – Mild, aromatic curry with potatoes and peanuts.
2. Thai Red Curry – Spicy and bold curry with red chilies.
3. Thai Green Curry – Creamy, spicy curry with green curry paste.
4. Yellow Curry – Mild and comforting with turmeric and coconut milk.
5. Tom Kha Gai – Coconut-based chicken soup with galangal and lemongrass.