Panang Curry
“Thick, rich Thai red curry with peanuts, kaffir lime, and coconut cream, less soupy and more concentrated than other curries.”
Where it comes from
Panang Curry is a rich and thick Thai curry that stands out for its concentrated flavors. Unlike other Thai curries, it uses peanuts and coconut cream, resulting in a creamy, nutty profile that is both comforting and indulgent. Surprisingly, Panang curry can be made with various proteins, showcasing its versatility and the adaptability of Thai cuisine.
On the Palate
How it's made
5 steps · Show ↓22 min active
How it's made
5 steps · Show ↓- 14 min
In a large pan, heat a spoonful of thick coconut milk over medium heat until it starts to separate and sizzle. Add the curry paste and stir-fry until the aroma fills the kitchen, and the paste darkens slightly.
Watch outDon't let the paste burn; stir continuously to avoid sticking.
- 25 min
Add your choice of meat, stirring to coat it thoroughly in the paste. Cook until the meat is browned and fragrant, about 5 minutes.
- 310 min
Pour in the remaining coconut milk, stirring gently to combine. Let it simmer until the sauce thickens and the meat is tender, about 10 minutes.
- 42 min
Finish with a sprinkle of finely shredded kaffir lime leaves and a handful of ground peanuts for texture. Stir to combine and let the flavors meld for another 2 minutes.
- 51 min
Serve the curry hot, with steamed jasmine rice on the side to soak up the rich, creamy sauce.
