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Panang Curry

Name: Panang Curry
Total time: 35 min
Yield: Serves 3
Cuisine: Thailand
Ingredients: 300g Beef (or chicken); 400ml Coconut milk; 2 tbsp Red Curry Paste; 50g Peanuts (ground); 3 leaves Kaffir lime leaves; 1 tbsp Fish sauce; 2 tsp Sugar; 1 Red Chili (garnish)

Main Dish

⏱ 35 min

👥 Serves 3

Difficulty ⭐⭐

A thick, mild Thai red curry rich with peanuts.

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📖 The Story Behind This Dish

Panang curry is made by adding peanuts to red curry paste, giving a thick, mild curry. It has less liquid than other Thai curries, clinging like a sauce, and is distinguished by the fresh aroma of makrut lime leaves. Enjoyed more for the richness of coconut milk and peanuts than for heat, it's popular as one of the more approachable Thai curries.

🌆 Where it's eaten: At Thai restaurants it's often served generously over white rice with shredded makrut lime leaves on top.

🥕 Ingredients (serves 3)

Beef (or chicken) 300g
Coconut milk 400ml
Red Curry Paste 2 tbsp
Peanuts (ground) 50g
Kaffir lime leaves 3 leaves
Fish sauce 1 tbsp
Sugar 2 tsp
Red Chili (garnish) 1

👩‍🍳 Instructions

Fry the curry paste with the thick part of the coconut milk in a pot.
Add the meat and sear the surface.
Add the remaining coconut milk and ground peanuts and simmer.
Add the makrut lime leaves, fish sauce, and sugar to season.
Cook down until thick and garnish with red chili.

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