Panang Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 cups - coconut milk
  • 1 tbsp - lime leaves, shredded
  • 1/2 tsp - palm sugar (or jaggery)
  • 2 cups - beef or pork or chicken, thinly sliced
  • 2 tbsp - fish sauce, for the curry paste (or readymade red curry paste)
  • 1/3 cup - dried chillies, soaked until soft with seeds removed
  • 1 tsp - salt
  • 2 tsp - galangal, cut into matchsticks (or ginger paste)
  • 2 tbsp - lemon grass, cut into thin rounds
  • 1 tbsp - coriander root
  • 1 tsp - coriander seeds
  • 1 tsp - cumin seeds
  • 2 tbsp - garlic
  • 2 tbsp - shallots
  • 1 tbsp - roasted peanuts
  • 1 tsp - shrimp paste

How to Make Panang Curry

  • Toast the cumin seeds, coriander seeds and peanuts separately, in a pan over medium heat.
  • Roast each until fragrant, for about 3-5 minutes.
  • Grind the seeds together, until powdered. Remove and set aside.
  • Grind the soaked chillies, along with lemon grass, peanuts, shallots, garlic, powdered cumin, coriander seeds, galangal and coriander roots, to a fine paste.
  • Add the shrimp paste and mix well. Set aside.
  • Heat up your pan, first on medium-high heat. Then add 1/2 a cup of the coconut cream. It should sizzle right away and boil.
  • Add all the paste and mix well. The paste should be dry, but not too dry that it sticks and burns.
  • Keep adding coconut cream, about 1/4 cup at a time, every minute or two. Keep stirring, so that it does not burn.
  • Once it starts boiling and oil can be spotted near the bubbles, add the meat.
  • When the meat is cooked, add the lime leaves, fish sauce and palm sugar. Cook for about 3-5 minutes, so that the meat is soft. The consistency of the curry should be thick. If it is too dry, add a bit more of the coconut milk.
  • Turn off the heat. Garnish with shredded lime leaves and a few leaves of Thai basil.
  • Recipe Courtesy: Mareena's Recipe Collections