Terumi Morita
June 25, 2026·Recipes

Panang Curry

Savor the rich, intense flavors of this thick and drier Panang Curry, enriched with peanuts and coconut milk.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A vibrant bowl of Panang Curry, featuring tender beef slices and a sprinkle of crushed peanuts.
RecipeThai
Prep20m
Cook15m
Serves2 portions
LevelMedium

Ingredients

  • 200 g beef or chicken, sliced thinly
  • 2 tbsp Panang curry paste
  • 400 ml thick coconut milk
  • 2-3 kaffir lime leaves, torn
  • 1 tbsp palm sugar
  • 50 g roasted peanuts, crushed
  • 1 tbsp vegetable oil
  • to taste salt

Steps

  1. In a medium saucepan, heat the vegetable oil over medium heat for about 2 minutes until shimmering.

  2. Add the Panang curry paste to the pan, stirring constantly for about 1-2 minutes until fragrant. This helps release the essential oils from the paste.

  3. Add the sliced beef or chicken to the pan, cooking for about 5 minutes until browned and fully coated in the curry paste.

  4. Pour in the thick coconut milk, add the torn kaffir lime leaves, and stir to combine. Reduce the heat to low and simmer for about 10 minutes.

  5. Stir in the palm sugar and crushed peanuts, cooking for an additional 2 minutes. Adjust the seasoning with salt as needed.

Why this works

Panang Curry is distinctively thicker and richer than other Thai curries, primarily due to its unique curry paste that contains ground peanuts, which adds both texture and depth of flavor. The use of thick coconut milk further enhances the creaminess, allowing for a more intense flavor profile. By cooking the curry paste first, you activate the spices' aromas, creating a fragrant base that permeates the dish. If the curry seems too dry, you can add a splash of water or more coconut milk to reach your desired consistency. Conversely, if it becomes too watery, let it simmer uncovered for a few more minutes to thicken. The balance of the savory meat and the sweetness from the palm sugar, combined with the crunch of the peanuts, creates a delightful contrast that elevates the dish.

Peanut allergy note: This dish is built around peanut — peanut is in the curry paste itself plus the crushed-peanut topping. It cannot be adapted into a peanut-free version without losing identity. Check for peanut allergies before serving to guests.

Safety: Beef strips reach safe internal temperature (63°C, whole-muscle) easily during the simmer; probe-check a piece if uncertain. Use a trusted-brand panang paste — quality varies, and some pastes contain shrimp paste (note if adapting for vegetarian or shellfish-allergic readers).

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