Name: Best Ever Thai Panang Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon oil; 3 tablespoons Panang curry paste; 1 can (13.5 oz) coconut milk; 4 kaffir lime leaves (or 1 teaspoon lime zest); 1 tablespoon fish sauce; 1 tablespoon brown sugar or palm sugar; 1 pound chicken breast or thighs, sliced; 2 bell peppers, sliced; 1 cup Thai basil leaves, chopped; Cooked jasmine rice, for serving

Rich, creamy, and full of bold flavor, this Best Ever Thai Panang Curry brings together the warming spices of Thailand with the comfort of a homemade meal. A spoonful of this curry offers tender bites of meat or vegetables swimming in a velvety coconut milk-based sauce, infused with Panang curry paste, lime leaves, and a touch of sweetness that lingers just right.

Panang curry is slightly sweeter and less spicy than red curry, but it carries depth from toasted spices and peanuts. Whether you’re cooking for a cozy dinner or looking to impress dinner guests with Thai takeout-worthy flavor, this dish is a true showstopper that never fails to comfort and satisfy.

Why You’ll Love This Thai Panang Curry

This curry is fast enough for weeknights but special enough for entertaining. It layers rich flavors in under 30 minutes, and with just one pot, cleanup is simple. You can customize it with your favorite protein—chicken, beef, tofu, or shrimp—and load it with veggies like bell peppers, zucchini, or carrots. The creamy sauce pairs beautifully with jasmine rice, soaking up every drop.

What Kind of Curry Paste Should I Use for Panang?

The best Panang curry starts with a great curry paste. Look for authentic Thai Panang curry paste at Asian markets or well-stocked grocery stores. Brands like Maesri or Aroy-D deliver rich, aromatic spice blends that make a huge difference in taste. You can also make your own from scratch if you want total control over spice and salt levels. Whichever route you choose, don’t skip the lime leaves—they’re essential for that signature citrusy aroma.

Ingredients for the Best Ever Thai Panang Curry

This Thai Panang Curry uses pantry staples and fresh ingredients to bring a balance of heat, sweetness, and umami.

Panang curry paste is the heart of this dish, giving it a deep, spiced flavor with chilies, lemongrass, and galangal.

Coconut milk creates the creamy base that makes Panang curry so indulgent and comforting.

Kaffir lime leaves (or lime zest if needed) provide a bright citrusy aroma that defines this curry’s unique taste.

Fish sauce adds salty depth and authentic Thai umami.

Brown sugar or palm sugar lends the subtle sweetness that balances the spice perfectly.

Chicken breast or thighs work well, but beef or tofu are great alternatives depending on your preference.

Bell peppers add crunch and sweetness that complement the rich sauce.

Fresh Thai basil adds a peppery, herbal freshness right at the end.

Jasmine rice on the side soaks up the luxurious sauce and completes the meal.

How To Make the Best Ever Thai Panang Curry

Step 1: Sauté the Curry Paste

Heat a tablespoon of oil in a large skillet or saucepan over medium heat. Add the Panang curry paste and stir constantly for about 1-2 minutes until it becomes fragrant and slightly darker. This blooming step is key to deepening the flavor.

Step 2: Stir in the Coconut Milk

Slowly pour in the coconut milk while stirring to blend it with the paste. Let it simmer for 2-3 minutes so the flavors start to meld into a creamy sauce.

Step 3: Add Protein and Simmer

Add your sliced chicken (or preferred protein) and stir to coat. Simmer for about 10-12 minutes, until fully cooked and tender.

Step 4: Add Vegetables and Seasonings

Toss in the bell peppers and kaffir lime leaves. Add fish sauce and sugar, then stir well. Simmer for another 5-7 minutes, until the peppers are slightly soft but still vibrant.

Step 5: Finish with Thai Basil

Turn off the heat and stir in chopped Thai basil. Taste and adjust salt or sweetness if needed. Let it rest a few minutes before serving.

How to Serve and Store Thai Panang Curry

This curry serves 4 generous portions and is best enjoyed piping hot over jasmine rice. For extra indulgence, serve with warm naan or roti to scoop up the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk to loosen the sauce if needed.

What to Serve With Panang Curry?

Steamed Jasmine Rice

Light, fluffy rice is a must to soak up all the delicious curry.

Thai Cucumber Salad

Crisp cucumbers in a tangy vinegar dressing balance the creamy curry beautifully.

Fresh Spring Rolls

Cool and crunchy, these make a refreshing starter alongside the curry.

Mango Sticky Rice

Finish your meal on a sweet, tropical note.

Stir-Fried Morning Glory

A garlicky Thai green makes a light, flavorful side dish.

Thai Iced Tea

That creamy, sweet tea cools the palate after each spicy bite.

Coconut Shrimp

The crispy texture is a fun contrast with the curry’s silkiness.

Lemongrass Chicken Skewers

Grilled skewers add smoky flavor that complements the creamy curry sauce.

Want More Thai Dinner Ideas?

If you loved this Thai Panang Curry, you might enjoy exploring more flavor-packed recipes like these:

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Let me know in the comments how yours turned out. Did you go with chicken, shrimp, or tofu? Did you dial up the heat or keep it mellow?

I always love hearing how you make these recipes your own. Don’t be shy—questions are welcome too!

Explore beautifully curated health-boosting dishes on Zoe Recipes on Pinterest and discover your next favorite dinner idea.

Conclusion

Thai Panang Curry brings together everything you love about Thai food—the perfect blend of sweet, salty, creamy, and spicy. It’s a comfort food dish with an exotic twist, easy enough to whip up on a weeknight but impressive enough for guests. Whether you’re a curry pro or a first-time cook, this recipe is one you’ll come back to again and again.