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Recipe-1 › Curries of the world › Panang curry

Thailand

Panang curry

A thick, nutty red curry with less liquid, finished with kaffir lime leaves.

Panang curry
Same steps, different flavour base Medium

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Panang curry. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Panang curry

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 500 g Beef, chicken or pork, thinly sliced.

From the base recipe

  • Onions not used
  • Green chillies not used
  • 1 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • not used · not used Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Panang curry

  • 2–3 tbsp Panang curry paste
  • 250 ml Thick coconut cream
  • 1 tbsp Fish sauce
  • 1 tsp Palm sugar
  • 5 Kaffir lime leaves, finely shredded
  • 2 tbsp Roasted peanuts, crushed (optional)

Leave out

  • Onions
  • Green chillies
  • Chilli powder and turmeric
  • Vegetables
  • Whole spices

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Panang curry: do thisSkip the onions and chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Panang curry: do thisInstead, cook the thick coconut cream until its oil separates, then fry the panang paste in it.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Panang curry: do thisUse the sliced meat.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Panang curry: do thisAdd the meat and cook in the paste.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Panang curry: do thisSkip the chilli powder and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Panang curry: do thisAdd only a little coconut milk: panang is thick, not soupy.

  8. Base step: do not useAdd salt.

    Panang curry: do thisUse fish sauce and palm sugar instead of salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Panang curry: do thisSimmer a few minutes until thick; top with shredded lime leaves.

Serve: With jasmine rice.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Thai red curryAll curries on the mapThai yellow curry (gaeng karee) →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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