Panang Curry

Name: Panang Curry
Yield: 2 servings
Cuisine: Thai
Ingredients: 300g beef or chicken, sliced; 400ml coconut milk; 3 tbsp panang curry paste; 2 tbsp ground peanuts; 4 kaffir lime leaves; 2 tbsp fish sauce; 1 tbsp palm sugar

แกงพะแนง/gaeng puh-NAENG/

Also known as: Phanaeng Curry, Penang Curry, Gaeng Panang

About this dish

A rich, thick red curry made with peanuts and coconut milk, typically served with beef, chicken, or tofu.

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Ingredients

🥩300g beef or chicken, sliced

🥥400ml coconut milk

🌶️3 tbsp panang curry paste

🥜2 tbsp ground peanuts

🍃4 kaffir lime leaves

🍶2 tbsp fish sauce

🍬1 tbsp palm sugar

Method

Serves 2

Simmer the thick part of the coconut milk until the oil begins to separate.

Stir in the curry paste and cook until fragrant.

Add the meat and cook until browned.

Pour in the remaining coconut milk, ground peanuts, and kaffir lime leaves, and simmer until the meat is cooked through.

Season with fish sauce and palm sugar to taste.

Serve with steamed jasmine rice.

✓ What Makes it Authentic

Panang curry is milder and thicker than typical red curry, distinguished by the addition of ground peanuts to the curry paste.

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