The Best Thai Panang Chicken Curry
The Best Thai Panang Chicken Curry we’ve ever made! An authentic Thai Panang Curry Recipe, straight from Thailand. Cancel your takeout order and give it a try!
Authentic Thai Cuisine
What’s your favorite type of food?
That is a question I get a lot. Especially when I meet new people and they find out I write a food blog.
Although my answer is likely to change on any given day, swayed by my current cravings, Asian cuisine is always at the top of my list.
Favorite Asian Recipes
There are a few Asian dishes I just cannot get enough of. Dishes that make me squeal with delight at the sheer thought of them… Vietnamese Bun Cha Gio Bowls, Thai Pad Kee Mao, and Korean Bulgogi to name a few.
Many of these are meals that can be ordered at Asian restaurants. Yet I find they are often even tastier when made at home.
Panang Curry
Thai Panang Curry is another dish I swoon over.
It’s rich and spicy with a distinctly unique flavor from the addition of kaffir lime leaves and panang curry paste. I could eat this every day of the week and never get tired of it!
To top it off, the fragrance of a good Panang curry is so intoxicating, it should be bottled in my humble opinion.
Thai Panang Curry Recipe
I have ordered Panang chicken curry numerous times at Thai restaurants, and experimented with homemade version nearly as many times.
After much testing, I have finally come up with a recipe I feel is The Best Thai Panang Chicken Curry I’ve ever made, and possibly the best we’ve ever eaten.
I know that sounds braggy, and I do apologize, but this recipe is flipping amazing!
Just taste it and you’ll forgive me.
Best Panang Curry Recipe
The Best Thai Panang Chicken Curry is extremely simple to make. The catch is, you will most likely have to go to an Asian market to gather the ingredients.
But trust me, The Best Thai Panang Chicken Curry recipe is worth the trip!
If you happen to live in a large multicultural city, your standard grocery stores may have everything you need.
Panang Curry With Chicken
If not, google asian markets… Even small towns usually have one.
Once there, hand your grocery list over and ask the clerk help you find the best brand of panang red curry paste, thick coconut milk, and fish sauce. Be sure to also pick up Thai basil leaves and kaffir lime leaves.
You can substitute other types of basil, however the kaffir lime leaves cannot be replaced. The flavor is too unique to swap another ingredient, or to leave it out. The Panang curry paste has some kaffir lime leaf in it, but it’s not enough.
Local Asian Markets
When I go to the Asian market, I usually stock up on panang curry paste, the thickest coconut milk I can find, and kaffir lime leaves.
Fresh kaffir lime leaves can be frozen for longevity. They do turn dark in the freezer, but retain their vibrant flavor.
Panang curry paste is a type of red curry specific to Thailand and Laos.
It is less spicy and more aromatic than standard red curry paste. In a pinch you could substitute red curry paste, but the flavor will not be quite the same.
How To Make Panang Curry
Ready to make The Best Thai Panang Chicken Curry you’ve ever tasted?
- Start by cutting chicken thighs, onions, and bell peppers into bite-size pieces.
- Then crush the kaffir lime leaves to help release their oils. They are tough little leaves so smash and twist away, until they smell very strong.
- Sauté the onions, peppers and garlic in a large skillet. Then add the panang curry paste and a spoonful of peanut butter to the center of the pan. Sauté the curry for a couple minutes to intensify the flavor.
- Then add the kaffir lime leaves, coconut milk, fish sauce, and chicken to the pan.
- Simmer the curry until the chicken is cooked through and the sauce thickens. Stir in Thai basil leaves and you have a dish worth drooling over.
- Bold, fragrant, and oh so delicious! You local takeout joint has nothing on The Best Thai Panang Chicken Curry.
Get the Full (Printable) Best Panang Curry Recipe Below!
Panang Chicken Curry FAQ
As mentioned above, you will need to make a stop at a local Asian market. However, this recipe is worth the trip… And Asian markets are tons of fun to explore!
Yes! As long as the curry paste and fish sauce you buy are gluten free, the entire recipe is as well. Most are, but be sure to check the ingredients. P.S. This recipe is dairy free as well!
This recipe will keep for 5-7 days in the refrigerator. Keep in an airtight container. That makes this a fabulous MEAL PREP dish!
More Thai Recipes You Will Love
- Thai Pad Kee Mao
- Red Lentil Curry
- Thai Chicken Satay with Peanute Sauce
- Easy Chicken Pad Thai
- Tom Yum Soup
- Thai Larb Rolls (Keto)
- Thai Turkey Meatballs
The Best Thai Panang Chicken Curry
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs chopped
- 1 small onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 tablespoon coconut oil
- 4 ounces Panang red curry paste (1 can)
- 1 tablespoon peanut butter
- 12 kaffir lime leaves, crushed
- 13.5 ounces thick coconut milk, unsweetened (1 can)
- 3 tablespoons fish sauce
- 1/4 cup Thai basil leaves or sweet basil
Instructions
- Cut the chicken into bite-size pieces. Chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Stir in the chopped chicken and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Remove from heat and stir in the basil leaves. Serve with rice, quinoa, or noodles.
Video
Notes
Nutrition
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Penang is on Malaysia not Thailand. Delicious none the less.
It’s a Thai curry: https://en.m.wikipedia.org/wiki/Phanaeng
I cut the fish sauce to 1 TBL. I also added a zucchini, and couple of carrots. Didn’t have Thai basil, so subbed with a handful of cilantro. It was a tad bitter for my liking, so I added a couple tablespoons of brown sugar and it was perfect! It had a nice kick to it. Better than the local Thai place!
I made this last night for my daughter and it was great. I have Mae Ploy brand Panang curry paste. It is stronger than some so depending on how strong you want the spice to be you might back off a little. Also, Mae Ploy has shrimp paste in it so maybe less fish sauce as the combo is quite strong when first cooked (the taste blends better today).
Things I did differently than the recipe… I didn’t have Thai Basil so I left that out (but did have dried Kaffir Lime leaves go figure). Also, I sauteed the onions in coconut oil but added the top 5th of a can of unshaken coconut milk (Aroy-D brand) to bloom the curry paste spices and then added the rest of the can. Also used whole boneless chicken thighs and tested doneness with a meat thermometer.
Just made this vegan style — no fish sauce, added more veggies and tofu — turned out amazing! Exactly like a few of my local Thai restaurants. I added a bit more peanut butter to get the flavor just right, but could be due to not using fish sauce that it felt like it was missing something. With the extra tbsp of peanut buster, it’s definitely on the peanutier side of Penang, but just a delicious. Thanks so much for the recipe!! I can finally make one of my all time favs at home.
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I would add the veggies a little later in the process so they stay crisp. Other than that, it may have been better than our favorite Thai restaurant chicken panang. Sooo yummy and flavorful!!!
Excellent. Made it as listed and LOVED it. Tasted just like my local Thai joint.
We doubled the sauce and added a ton of veggies. We did modify slightly by adding some brown sugar, red chili flakes, and hoisin sauce to the mix. Such an amazing base I feel like you can modify as needed. I don’t normally comment but the framework for this recipe is amazing.
Favorite red thai curry dish. I put half the curry paste and it was spicy enough. I also added chopped peanuts. Thai basil really pops the dish.
This is such a great recipe. Thank you 😊
Missing brown sugar/rock sugar and shallots. I’ll usually Sautee some finely minced shallots and add sugar before adding the rest of the onions/peppers and the depth of flavor is way better.
The flavour was beautiful and loved the addition of thai basil! Just be warned re the kind of paste used; I used panang paste from sainsburys and had to use an extra tin of coconut milk and it was still crazy spicy. I would keep adding small amounts until you get a temperature that suits – or any tips on how to cool down would be great!!
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This was amazing and so easy to make. I added some carrots, green beans and pea pods for more veggies.
I cut back on the fish sauce and curry paste and found it spicy. Had to add in some brown sugar and cream to cut the bitterness otherwise it was great!
First, I can’t imagine ‘left overs’ that will last 5-7 days. It was gone the first day. This recipe is amazing and has become part of our ‘routine’. I love anything with curry, coconut milk and chicken. I will make again and again and again. Thank you for sharing!
This was sooooo dang delicious! I’ve been ordering this from restaurants for years and wanting to make it on my own. I made it for my boyfriend and he said it was better than anything we have ever ordered! The only thing I did different was add some Serrano peppers for some extra spice. If I could give it 10 stars!
Excellent recipe…delicious taste! Followed the recipe except I only used 2 Tbls fish sauce and added sliced zucchini for the last 10 minutes like my local Thai restaurant. A tiny bit spicy for my taste (I’m a lightweight) so I might cut back on the panang curry next time. Will definitely make this again.
Made it, liked it. Was certainly easy! I only had dried kaffir lime leaves so I ground them in my mortar and pestle before adding them as powder. I could have added them while then fished them out but I find the flavour more intense when they’re ground. I also added some slightly ground peanuts to add extra crunch and texture.
This was very good. I didn’t have the lime leaves but will get them next time.
This recipe is amazing!!! I made it with the dry kefir limes leaves the first time and it wasn’t the same so go with fresh! You can buy in bulk and they freeze beautifully so they are therrr when you need them. I no longer feel like I need Thai takeout when I can make this. It’s now a staple in my home. So so yummy!!
So im the guy who never writes reviews but I had to for this one. This is an AMAZING Panang recipe, tastes just like our local restaurant and doable by someone who isn’t a great cook. After reading 100 or so reviews, here are my edits to the recipe:
Reduce the Panang Curry Paste by 1/2. Add 2 tbsp of Palm Sugar with the chicken. Reduce the Fish Sauce by 1/2. Add an extra 1/2 of a clove. Add a carrot sliced thin when you add the chicken. Add an extra 1/2 TBSP of Peanut Butter.
This was the first time I tried my hand at making panang chicken curry after trying it at a Thai restaurant and this turned out spot-on perfect! The spices and flavors were delectable and we’re exactly as I had remembered from the restaurant. As with any recipe, the amounts are just guidelines to go by and you should adjust the amounts to your preference. My family and I very much enjoyed this dish. Thanks for a simple yet delicious recipe!
Very good flavor, but I felt it was missing a few things and way too spicy for my family, even after I only used 1/4 of the spice (red curry paste) it called for. Too much bell pepper, and was lacking other veggies (could have called for cauliflower and snap peas, etc). For the party, the ones who could take the heat, they enjoyed it.
I’ve been making this now for about 3 years. I stick completely as the recipe is written and it’s amazing.
I recommend this to everyone who ever asks me if I have a good Thai curry recipe and it’s loved my all. My favourite Thai restaurant makes the best Penyang and this is up there with it! This recipe makes it deliciously saucy and the flavours are so fragrant and fresh.
Always a winner in our house and people coming for dinner offer request it! Thanks so much for your great recipes.
Overall, I think the process is good but as written, it’s both too spicy and has too much fish sauce for me. But I often have to tweak recipes to get them to my liking. Next time I’ll cut back on the curry paste and the fish sauce pretty dramatically. Might add additional veggies, like frozen peas or green beans or carrots.
The recipe turned out great, but I had to use lime zest to replace the kaffir lime leaves. Definitely special ordering those online to get the full profile next time.
This is a really great recipe! I usually double the peanut butter and add the fish sauce to taste. Easy recipe to remember too! It’s my go-to whenever I’m craving curry.
I made these about a month ago and they were awesome. Everyone loved them. I’m making them again tonight. I only wish that I could get the nutritional values on these because I am on Weight Watchers plan and please visit us: https://www.beckandbulow.com
I was so excited about this recipe. It was so highly rated. I couldn’t even eat it. Panang curry is my favorite. My go to. It’s a comfort food for me. I have always gotten it in the restaurant. This recipe was so salty I couldn’t eat it. The shear amount of curry paste and fish sauce was overwhelming. I read the recipe several times. I made sure to do my mise en place to make sure everything was measured properly and available when it was time to go in. I put in 4 times the peanut butter and still cannot taste peanut flavor at all. I really did want this to be awesome. I just can’t imagine assaulting my taste buds with it again.
I give this a 3 only because my husband ate it all and said that he’d eat it again with some tweaking.
I agree! 3 Tbs of fish sauce (I have the exact same brand of fish sauce that’s in the picture) was way too salty. I had to throw mine away. I think even 1 tablespoon is more than enough.
I used natural peanut butter, so it took me a bit to understand I needed to add sugar to the recipe (unexpected). The skinless, boneless chicken Thys turned into hard, tasteless lumps, I don’t understand what I did wrong. I cooked until they were no longer raw
Next time, I will add more veggies, a tablespoon more paste a tablespoon more peanut butter and a teaspoon of powdered red pepper. I like the heat
I just cooked this recipe and I must say it is fantastic ……. … only two tablespoons of fish sauce and instead of kaffir leaves I used lime zest …… congratulations from Italy
This was really delicious. I did make a couple changes so don’t sue me. I couldn’t find kaffir lime leaves so I used the zest of one whole lime. I reduced the fish sauce to 2 TBSP and added 2 TBSP of palm sugar, since this seems to be a standard ingredient in Thai recipes for panang. It was really delicious. As in I kept going back to the pan to steal spoonfuls of the sauce. BTW, I used Maesri brand panang curry paste. I don’t get all the comments about how spicy this dish is. I found it quite mild but extremely flavorful using the whole can of paste.
Agreed! I’m not sure what type of curry pastes everyone has been using but it’s definitely not “spicy” in the sense of heat. Americans and people who aren’t from Asia are typically the only ones that even use curry pastes, so it’s made for our lack of tolerance with heat so I’m not sure what everyone is using bc they are spicy with spices, but I’ve never had a curry paste that was actually hot spicy 🌶.
This was awesome!! I used the same fish sauce and curry pictured in the recipe. I may cut back a little bit on the fish sauce and curry next time but you can’t go wrong if you make it exactly as posted. My lips are still a little tingly from the spice! Thank you for the great recipe!
(I used shrimp and next time I’m going to try it with tofu👍)
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I can’t remember if I posted this statement before, but if I did, here it is again. Not just a great asian dish. Not just a great panag. Possibly the most delicious thing I’ve ever put in my mouth. Mmmmm!
What onions should I use
So yummy thank you
This recipe has become a staple in our house. So delicious!
I have made this DELECTABLE dish several times now. The last two times using shrimp instead of chicken. I tie the lime leaves and shrimp shells up into a small cheesecloth to let the flavors infuse into the curry while it’s cooking. Then add the shrimp in at the very last few minutes until just pink to prevent overcooking. Thank you for a GREAT recipe!
Any fish sauce alternative?
Absolutely delicious as is! Have made this time and time again. Saves us so much money from not ordering out haha
Authentic?? Thais do not use onions except in their curry pastes, otherwise good.
Replaced the kaffir lime leaves with juice and zest from half of a lime and used sweet basil leaves. I also added broccoli florets baby corn and a little bit of siracha! Pretty good overall!! I wish that there was maybe a little bit more curry flavor or maybe it needed more peanut butter, but definitely a great recipe considering how easy it was!
Hei, Can I use Thai green curry paste? Thanks
Hi Lee,
Sure! It will no longer be “Panang Curry” but it will still taste great!
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Yum, yum, yum!! Delicious. Thank you for sharing!
DELICIOUS! So easy and flavorful :) it will definitely become a staple in our kitchen. Thank you so much for an amazing recipe!
Hi! Will this recipe be good with chicken breast?
Have you ever tried sautéing all this but then transferring it to a crock pot?
Hi Bethany,
You could definitely do that! However, it’s such a quick recipe on the stovetop you might find it’s not worth pulling out your slow cooker.
Made a special trip yesterday too the Asian store which is 40 minutes away to buy the maseri paste that I had read about elsewhere. Now of course I don’t have the Thai basil and Kaffir leaves. Back I go! This recipe looks great. I hope it’s out of the park and worth my second trip to the store LOL.
Perfect recipe! I used juice of half a lime juice instead of lime leaves as I didn’t have and it turned out great too!! My 17 month old licked the bowl clean and was asking for more 😊
Tastes just like the one I got at our local thai restaurant, DELICIOUS!
Delicious, easy to follow Thai chicken recipe. I felt like a pro !!
Thank you Sommer …
Hi, I just came from a Thai restaurant in my new tiny town and ordered panang curry and larb and they were both SO bad :(….. sometimes it’s just better to Google an awesome recipe and make your own!! SO happy to find your site!!! I can’t wait to make this, thank you!
Can you please tell me if tofu substitution amounts are the same as chicken?
Hi MessyTessy!
We actually have a separate recipe for tofu panang curry: https://www.aspicyperspective.com/panang-curry-recipe-crispy-tofu/
I have kaffir lime powder – how much would you use to sub for the leaves?
Hi Jess,
I’m not sure… I would start with 1 1/2 teaspoons and add more if needed. You want the kaffir lime flavor to be strong, but not overpowering.
I made this recipe directly as followed and it turned out amazing! I added a lot more veggies and upped the chicken to balance it all out…so I doubled all the curry/sauce ingredients and it tasted fantastic! I was thoroughly surprised that dumping all those liquid ingredients all into one pot and giving it a couple of stirs would create such a deep, rich, and familiar flavor that I thought you could only get at restaurants. Literally better than any other Panang Curry I tasted at any Thai restaurant. 5-star recipe, DEFINITELY a keeper. Tell all your friends about this one…or you’ll be sorry you missed out!
Hi there,
What do you think of using coconut cream instead of coconut milk? Will it make a thicker curry?
Thank you,
Nicholas
Hi Nicholas,
Yes, coconut cream will make it thicker, but the coconut flavor might overwhelm the other flavors. Consider adding half a can of coconut cream.
This recipe was delicious! Only a tweaked a few ingredients based on personal flavour preference. Freezes very well!
would be possible to make a green curry like this, just switch out the paste?
Absolutely and try and find Thai eggplant. It’s delicious in green chicken curry.
Can you make this in a crockpot?
Hi Alisa,
Yes, you can! I would still saute the onions and garlic on the stovetop. Then add everything (except the basil) to the crock, then cover and set on low for 4-6 hours. Add the basil at the end. :)
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Hello! How do I crush dried Kaffir lime leaves?
Hi Sarah!
If using dried kaffir lime leaves, don’t worry about crushing them, just throw them in. :)
Hello there,
Can this dish be frozen? I’m looking for meals I can cook in advance & freeze for guests staying at our self catering lodge that way all they need to do is defrost, heat up & eat instead of cooking after a long journey
Many thanks,
Tracey
I make Panang all the time and freeze it. I put 1.5 to 2 cups of it in a ziplock sandwich bag then lay them flat in the freezer. Once they’re frozen I put them all in a large freezer bag and pull one out here and there for a single serving. (My recipe is almost the same as this except I add a lot more veggies like mushrooms, baby corn, broccoli and zucchini. I also use shrimp or scallops instead of chicken.)
I forgot to mention – the rice has to be separate.
Recipe was easy and delicious! Only had red curry on hand. I, too only used 1 1/2 T fish sauce. Added zucchini as well.
Might increase PB next time, or add a little pineapple.
Thanks for the recipe.
Just made this and it was an absolute succes! My family loves to go out for thai food, and this dosh is a favourite, and it turned out soooo close tobthe one we always have, it made us really happy!! Thx for the recipe!
yeees
Excellent, this is the tastiest panamg recipe f I’ve tried. Liked the extra depth from the peanut butter, I also added some toasted cashew nuts! Yum!
This was really good !
Absolutely delicious! The only change I made was subbing shrimp for chicken as I don’t eat chicken. So yummy! I served it with jasmine rice. If you serve it with rice, don’t store the leftovers together as the rice soaks up all of the yummy sauce.
Excellent recipe! Can I add more of the panang curry once it’s cooked? Trying to make a less spicy batch and another with more spice without doing it separately.
Omg, this is THE BEST panang curry recipe I have ever had! It’s better than my favorite restaurant. I’ve made several times, and the only thing I change is using 1/3 cup of peanut butter and dried kaffir lime leaves (fresh isn’t an option where I live).
I’m so thankful this recipe was posted and available!
This was fantastic and once I had The right ingredients from the local Asian market, it took less than 20 mins, start to finish.
Really wonderful recipe! My new go to! I use Maesri curry paste which makes the dish! You can buy it at Wegman’s.
This was delicious! The lime leaves make all the difference. I used chicken breast and doubled the garlic, but otherwise followed the recipe. Really great meal! Thanks!
This looks very good. I will make this tonight. I was wondering though, by Think Coconut Milk to you mean Coconut Cream? The link takes you to cream and milk.
Thank you
Hi Jeff,
I’m not using coconut cream, just coconut milk. However, we have a couple brands available here that say “thick”. If you can’t find it, use regular coconut milk.
There are good coconut milks and some that are very watery. Check the percentage of coconut milk on the can. Should be up in the 80-90% range.
Some of the watery milks are as low as 35%. Avoid them.
Awesome recipe. I substituted the Maesri curry paste with Mae Ploy Brand because it’s what was at the local Asian food store. I will try this Maesri brand paste on my next Panang dinner. I really appreciate the recipe.
I made this recipe using a whole jar of Penang Curry Paste- 195 gm.. it was too strong so next time I will only use the amount stated in the recipe and will add the fish sauce gradually. The flavour was good, but very salty and strong. I balanced the saltiness by adding lemon juice and added another can of coconut milk. I managed to rectify my mistake and the result was lovely
Using ready made paste isn’t a recipe!
Hi Elizabeth,
In Thailand, home cooks do not make there own curry paste. They go to the market and buy it from a curry paste specialist at a curry paste stall. Using canned paste here is no different than a recipe that calls for Italian seasoning or cajun spice blend.
this is what people in Thailand use, its like saying this isn’t authentic Japanese curry recipe they all use powder, My family are both Thai and Japanese, and this is a really good recipe, I originally came on this site to compare my own recipes and she makes it just like mum makes it. unless you definitely know, don’t judge and leave a rude comment like that.
I guess you wouldn’t call any recipe that it uses ready-made mayonnaise a real recipe? How about ketchup? Do you ever use sriracha? Or Worcestershire sauce? Dijon mustard? The list is long….
First time making Panang Curry Chicken….and its AMAZING!
It was so good and easy to follow recipe.. I loved making this.. my husband said it was better than the restaurant
love it!!!
I love you for sharing this recipe. OMG!!! So good.
This is the BEST Panang Curry recipe I’ve tried! Close if not just like my favorite Thai restaurant. I have never put peanut butter in my Panang Curry and I didn’t have kaffir lime leaves. I modified it just a little by adding a splash of lime juice and a lot more vegetables. That you for posting it was delicious.
I’ve made this many times! I LOVE it. Tastes fantastic. Sometimes I sub the chicken for tofu and it cooks up just as well. This is a recipe I’ll be saving when I’m craving some comfort food.
This is an easy and insanely good recipe. We found the recipe and this site shortly after returning home from Thailand last year. We continue to encounter fantastic recipes here. I’m not one for writing internet reviews (of anything)but great job Sommer Collier on this collection.
This looks amazing and I can’t wait to try it. I love Panang curry! And the Kaffir Lime leaves are no problem! I have a plant in a pot outside my back door!
Quick Question, if you were to cook a large quantity of this recipe in one batch, lets say double, is it as simple as just doubling up on all the items?
Hi Nasr-um,
Yes, just double all the ingredients and use a much large pan (or two pans!)
Can I substitue dried kaffir lime leaves for fresh?
Hi Christina,
Absolutely! Happy cooking! :)
Absolutely delicious! It tasted better than the restaurant! My whole family said it was superb. Will saved this recipe for sure.
Excellent! Followed the recipe exactly except added a heaping teaspoon on garlic chili paste to spice it up.
Made this for the first time tonight and it was great. I’ve had it out a couple of times and love the flavor. I couldn’t find all of the ingredients as we are in the coronavirus shut-down so made some substitutes. It tasted as good as the restaurant so I was happy with the substitutes.
-Olive oil instead of coconut oil
-1 tablespoon of minced garlic (every clove is not equal)
-lite coconut milk as I wanted to cut down on the calories and fat
-1 tsp crushed bay leaves and 1/4 tsp of lemon zest instead of kaffir lime leaves
-2 tablespoons of fish sauce versus 3
-I added a tablespoon of sugar when adding the coconut milk
-1/2 of the curry paste as my family doesn’t like it as spicy as I do. I added red pepper flakes to mine when serving to get the right heat. Next time will try the full amount.
Can I substitute Panang curry paste for red curry paste
Hi Mia,
Sure! Since you are adding in peanut butter it will have a similar flavor. :)
Hi, I will be making this Panang Curry for the first time this week and have come up with this plus one other similar, quite simple recipe. Comparing the two recipes my questions are;
I’ll use Mae Ploy panang curry paste, just 2 tbsp as I find Mae Ploy pastes pretty fierce.
I might go with thin strips of chicken rather than bite size chunks, reducing cooking time.
But the key differences relate to quantity of Kaffir lime leaves. You say 12 crushed along with 2 to 3 tbsp of fish oil. No mention of balancing sugar content. Othe recipe suggested 4 lime leaves, less fish oil, say 1 to 2 tbsp plus tbsp of brown sugar.
I’m tempted to go with the full qty of lime leaves as you suggest this is a uniquely flavoured component of this dish with no real substitute. But 3 tbsp of fish oil and NO balancing sugar sweetener, won’t it taste overly ‘fishy’?
I’d appreciate benefit of your experience with regard to comparing differences between the two approaches.
Thanks and regards, Graham
My first foray into making Panang curry and this was amazing. I had a gallon of coconut heavy milk so I wanted a really good base panang curry that I could freeze and use for a quick meal prep.
After making the base, I made three batches; Chicken, Shrimp, and Tofu. I got high fives from everyone. None of them believed I made it from scratch.
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Made this many times but used this recipe for the first time tonight. I followed the recipe but then tasted and modified. I added about a tablespoon of palm sugar which is an ingredient in all other recipes I’ve tried. It was a bit hot so I added a couple of tablespoons of heavy cream which reduced the heat. Someone in Atlanta asked where to get kafir lime leaves…I live in the NC mountains, two hours from Atlanta, and I grow my own. Have them in pots and bring them in for the winter, they’ve survived for four years. I grow my own Thai basil also. With my modifications I say this is now my favorite recipe.
Hi!
I am having a hard time finding fresh Kaffir lime leaves in Atlanta, are dried kaffir leaves an option when making Panang Curry? Any body in Atlanta knows where to find?
You should be able to find it (lime leaves) at most East Asian (especially Chinese) grocery stores. Not sure how big that community is in ATL. Same with the fish sauce and Thai basil. Anyway this is our second time making the dish and it’s very very good. Pretty dang spicy too!
I just bought some kaffir lime leaves from the Buford Farmers Market in Doraville. I did have to ask for it because it wasn’t out with everything else.
Nice baseline, but not sweet enough for me. Added extra peanut butter and sugar to it to remind me of my favorite Thai restaurant. Overall a good base of ingredients.
Everyone at our dinner party LOVED this dish, but it was VERY hot. I’ve since made it again and halved the amount of the penang paste and it was still a bit too hot. I’d say use a third of the amount recommended and it will still be plenty spicy for most people’s tastes!
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This recipe is soo delicious! Recently traveled to Thailand and loved the food, so it is nice to be able come home and make this dish. I usually order the mildest spice level so this dish was spicy for me even though I followed the suggestions and added 2 cans of coconut milk, 1 1/2 T. peanut butter and a small amount of pineapple tidbits. My husband and I loved it and wouldn’t change anything even though it is spicy! Yum!!
I usually tweak recipes a bit but I followed the recipe exactly and it was outstanding! First time making panang curry but I’ve had it in Bangkok and this was so good. You definitely have to have the keffir lime leaves and the Thai basil – adds so much to the taste! Will absolutely make again.
Very tasty and authentic. Made it for 3. Put a little less salt in but a little more sugar. Easy recipe and such a rewarding dinner
This is a great recipe, it has become a household staple, I’ve made it 30+ times. I double the garlic but I do that with most recipes.
Thanks for a great recipe. This tastes awesome and authentic. I used a little more coconut milk and basil to temper the spice
A bit hotter than my local thai restaurant and I will reduce the fish sauce next time but other than that this was authentic and delicious.
How do you make it spicey?
Hi Leonard,
Some panang curry pastes are spicy. If you want extra spice, you can add Thai chiles or even crushed red pepper.
I made this last night and it was delicious as well as easy! Thanks of the recipe!
Love love love this! I’ve made it twice, first time I didn’t love it but decided to make some tweaks. I didn’t have the Thai basil and originally I used sweet basil, the second time I omitted that part completely. I like pineapple chicken curry. The first time I used fresh pineapple that I made a purée with and then added chucks. The second time I used canned pineapple in juice, did the same thing puréed and added pieces and it tasted much much better. I also am not a seafood fan at all so I cut back the fish sauce to 1 tablespoon because it was way too much of a overbearing taste for me the first time I made it with 3 tablespoons. I also am not a super hot fan so I used 2 cans of coconut milk both times and it had a spicy kick but not overbearing. I couldn’t fine the kaffir lime leaves locally in Wisconsin so I bought them as a powder on Amazon and they have the perfect taste. I also use an Aloha pepper(orange and red combined). This recipe was a near perfect start for me to make a copycat pineapple chicken curry from my favorite Thai restaurant in Gardena, California called Bowl Thai. Now if only I could figure out how to make their mango Thai sodas!!!
Ok this is my first time ever leaving a review for a recipe but leaving this review was a MUST!! This recipe is absolutely DELISH!!! I made it for my college kid who came home from the weekend and all he kept saying is “This is really, really good!” And he’s a huge fan of Thai food. Follow the recipe exactly and you will definitely not be disappointed. Now I’m going to have to plan a dinner party just so I can impress my foodie friends with this!
This is a fantastic recipe! However, I did a bit of making it my own. Instead of 1 tablespoon of peanut butter, I used 2, and I also added a heaping tablespoon of sugar to the mix. I no longer have to go to the Thai Restaurant to get one of my favorite dishes, and my husband loves it too! This recipe is absolutely delicious!!!
If you like it a little sweeter try adding canned Pineapple to it!! You won’t be disappointed. I’ve tried fresh and canned and canned gives it a better taste. I purée it with sugar and then also cut up pieces to toss in!!! I add it in when I put in the coconut milk.
Do you work for the pineapple lobby? That’s two comments in which you have recommended pineapple. LOL.
Very easy!! And amazing. Thank you!
FANTASTIC!!! This is my favorite Thai dish and I have tried to make it with mediocre results. Not this time, it was delicious. Thank you.
Absolutely the BEST PANANG CURRY recipe ever!!! Even better than our favorite Thai restaurant dish!! Thank you!!👍🏼👍🏼👍🏼👍🏼👍🏼
Well you are right. This is the best I’ve had. I used to eat this dish at every Thia restaurant I would go to. This taste just like, if not a little better that my favorite place The Thia House in Fort Walton Beach Florida
This was as amazeballs! I made a double batch. I’m one person. I know, why double batch?!? Can this be frozen for another Panang day -minus the Basil?
Hi Lynnie,
I’m so glad you like it!! Yes, you can freeze it. Just thaw it at room temperature before rewarming on the stovetop.
This was all sorts of good! I’ve made it a couple of times with shrimp then a shrimp/salmon combination. Great. The only change i made was to add a second can of coconut milk to mitigate the spice of the curry, but that is just personal preference for spice sensitivities in our family. Very flavorful dish. I love panang curry and had been looking for something to replicate from Thai restaurants. Thank you for sharing this.
Oh…and I agree with other reviews on limiting the fish sauce and increasing to taste. I used 1.5T and it was plenty.
This is terrific, and after a couple trials I can say that my skillz with the Holy Trinity of Asian chicken dishes (along with Kung Pao and Butter Chicken) are finally up to snuff. I would only second the recommendations to start with no more than 2 tbsp of fish sauce: if your curry brand is already on the salty side, any more might just turn the finished product into a salt bomb, and trying to salvage it by adding a sweetener is unlikely to work. Also, if you happen to have some tamarind paste on hand as well from the Asian market, adding a small amount (no more than a teaspoon) will give your curry a little extra zing. Have fun!
Excellent recipe. Big hit first time!
made this and it is really good. went back in on pinterest and when you try to get the recipe
it comes up as a cooking connection picture ad, no recipe. Got it written down from this
website now. Delish.
Soooooo good! We are a non-thai family and this panang Curry is JUST LIKE THE RESTAURANTS!!
I have made this several times and it always gets rave reviews! I did add a bit a coconut palm sugar to balance out the flavours. Unfortunately I cannot get Panang paste where I live so I just used curry paste. Easy and outstanding……thanks so much for the recipe!
I just wanted to add, I found 3 tablespoons of fish sauce made the dish way too salty, added 1 tablespoon last time I made it and it was perfect😊
You can get the lime leaves in dried form on Amazon. Curry paste on amazon as well!
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Thank you for taking the time to post this recipe! First time I made it the flavor was a little more sweet and rich, more akin to what I would find at a restaurant. I believe this was due to the coconut milk having a thick layer of cream at the top. When the can was shaken no liquid sound was detected.
The second time I made it (tonight) I was overwhelmed by the saltiness. The can of coconut milk used had 0 cream at the top, and sloshed like water when shaken. This time I had to add a bit of agave to sweeten the mixture. However this also opened my eyes to the amount of sodium in the fish sauce 1540mg per tbps. For some reason I thought fish sauce sweetened the curry but I was very wrong after I tasted a bit of it. The panang curry paste I use has 4000mg of sodium per can so watch out.
Great recipe but next time I’m going to taste it with one tbsp of fish sauce before adding more and make sure I have the thicker/rich version of coconut milk as the recipe calls for. Also feel free to sub beef for chicken, I’ve been using flank steak with success!
A bit hotter than my local thai restaurant and I will reduce the fish sauce next time but other than that this was authentic and delicious.
Oyster sauce is the sweet one
Are you sure you don’t mean Hoi Sin sauce is the sweet one? Oyster sauce is salty and savoury but not especially sweet.
This is exquisite. I have never been able to replicate the complicated flavor combinations of panang. This is outstanding. It has a kick, but it is worth it. I ordered the panang curry paste & dried kaffir lime leaves off Amazon, and I used coconut cream from Thai Kitchen. Heaven.
All that I have been able to find is the dried kaffir leaves. Others have asked, but I would like to clarify. Do you need to crush the dried kaffir leaves as well? And, you still use the 12 leaves as the recipe calls for? Making this for a dinner party and plan on doubling it! Thanks!
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This truly is the best! Thank you for sharing. So versatile, too, if you keep the sauce ingredients the same, but can easily change up veggies with or without meat. I buy the dried lime leaves and curry paste at Amazon. What did we do before Amazon??
What can I use instead of fish sauce?
Hi Jen,
Fish sauce has a very distinct flavor and can’t really be replicated by anything else. However, soy sauce will provide the same salty quality.
Thank you for the delicious recipe, Sommer! I spent a month in Thailand and Panang Curry was always my favorite. This recipe is the closest I’ve come to a taste of Thailand since.
One question for next time (because there will most definitely be a next time)…all I could get my hands on were dried kaffir lime leaves. For dry, should I still crush them with my mortar and pestle? Should I be using more or less than 12? Totally fine if you haven’t made with dry and can’t answer. Just thought I’d ask.
Thanks again!
Can you use a can of unsweetened coconut cream instead of thick coconut milk?
Hi Tamara,
Absolutely! It will be a little thicker but, will taste amazing. :)
If using coconut cream instead of coconut milk, how much would you recommend? Thanks!! Loved this recipe and will slightly tweak as I make it again and again!
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Just made it tonight (for tomorrow) in the Instant Pot so haven’t eaten yet! If the store employees don’t know which coconut milks are the thicker brands, which do you recommend? Thanks!
Hi Greer,
I like the Coco King brand, it’s very thick! :)
Seriously incredible! I thought it’d be too good to be true, but this recipe is phenomenal. I even forgot the thai basil at the end and it was still so great. Otherwise followed the recipe exactly. Restaurant quality.
Best curry ever!!! Except a full small can of the penage curry paste was too hot for us. I used 1/4 the can next time and was amazing- for all you who like a little Spicey, use 1/4!
Thank you for the inspiration. This has been by far the BEST recipe for Penang Curry. The authentic ingredients listed above really do make a difference! It took me about a week to collect all my sauces from Amazon and run to the local Asian market. Once cooked my curry had a nice spicy flavor (maybe too spicy for some) however there was quite a bit of salt. I added a bit of brown sugar (3 tsps) and peanut butter (2 tsp) to tone it down. I also used unsweetened coconut cream since I like my curry to have a thicker sauce. I’ll still enjoy Penang curry at a restaurant but this recipe is certainly a staple on the bi-weekly dinner meal. Also love how quickly it came together. Thank you. Thank you. Thank you!
I just wanted to double check the amount of curry paste to put in. Every other curry recipe out there calls for 1 or 2 tbls only. This recipe says the entire 4oz can. Is that correct? The whole can? I just want to make sure.
Hi Crystal,
It is… However, if you find the curry paste you buy to be super salty or hot, add half the can, then add more as needed. Some brands are more intense than others.
I live on a small Canadian island and can’t get fresh basil or lime leaves. I hope too get dried. Do I use the same quantities? I have ordered curry paste from Amazon. So looking forward to trying this.
Hi Jo,
Yes, on the keffir lime leaves, use the same amount. Dried basil is usually crushed. For the basil, I would use about 1 – 1.5 tablespoons.
I’m trying to understand the nutritional label. With 3 tablespoons of fish sauce the sodium should be waaaaay higher, even when dividing into 6 servings.
I just made this recipe and it was AMAZING. It tastes just like Thai takeout. I’m obsessed. I’ll definitely make again. So good. Thank you!
Can I prepare this ahead of time and freeze?
Hi Sue,
I have had success freezing this recipe. Just be sure to thaw it completely at room temperature before reheating. That helps preserve the texture.
Wow! We made your panang curry recipe yesterday for a dinner with 8. We doubled the recipe and had a small amount of leftovers. We substituted limon zest for the Kaffir leaves which appearded to work out beautifully. We cooked the sauce in a slow cooker as was suggested and then added the vegetables ( peppers, onions and broccoli) 30 minutes prior to serving. We also sunstituted Shrimp ( 2 kilos) for the chicken which was fabulous! Awesome recipe! Can’t wsit to do it again!
Can I use Pepe Lopez Creme de Coco for the Panang Curry Recipe? Thank you
Hi Jeffrey!
I believe that is sweetened… Try to find unsweetened coconut milk if possible.
Hi Sommer,
Thank you for your response. I ended up using one can of the Pepe Lopez creme de coco, which as you said was sweetened and the found another can of what appeared to be unsweetened. It was very a good shrimp curry but I’m sure it would be even better had I two cans of unsweetened. Thank you very much
Very nice! Husband said, “I don’t know what you’re cooking, but it smells amazing!” Think next time I’ll work in more veggies and add cilantro to this amazing sauce. Thanks for helping home cooks make authentic tasting food!
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Just made this tonight and it is legit!! I feel like I’m in a Thai restaurant right now. Everything was pretty easy to find at the international market. The only thing I changed, was I pulled the kaffir lime leaves out once I felt like there was enough flavor. I think it would have been overwhelming had I let them stew in there for too long. My leaves were also very large so maybe that had something to do with it. It came out perfect though.
I made this tonight and it is amazing!! Thank you so much for sharing this recipe!! We live 1-2 hours away from our favorite Thai restaurant.
I think it’s depends on the fish sauce you use. I bought a fancy one the first time I made it in 3 tablespoons was just fine. this time I bought a cheaper fish sauce and it was too salty for me to even eat which was disappointing. I checked the ingredients and it said it had 65% sodium it in! So be sure to check before using it.
Has anyone figured the fish sauce to perfection? I’m making this today, and my husband is a tuff critic. Thanks.
3 tablespons fish sauce it is reeeally salty.
I had to adjust it by adding more peanut butter…but still too salty for me.
Will make some adjustments next time, but this recipe was a great reference.
I had no idea I could make something like this. It’s great and I am sooooo excited!! I can’t wait to impress my dad with this food
Super easy to follow and accomplish! Omitted the bell peppers, but added some roasted cauliflower, zucchini and broccoli to fill it out. Ate multiple times throughout the week for lunches, and still not sick of it! Was worried it would have a peanut-y flavor from the peanut butter, but just added a nice subtle umami flavor. Will definitely be making again!
Sorry if this question has been asked before, but do you have a suggestion for a substitute for the peanut butter? Severe peanut allergies in our house. Thanks in advance!
Hi Megan,
Are you allergic to tree nuts? If not, you could use cashew butter or almond butter. However, check the panang curry paste’s ingredients. It sometimes contains peanuts!
Just bought a tin of that panang curry paste. Can’t wait to try this recipe this week!
This was delicious! Thank you for this recipe!
I used green beans and carrots instead of peppers. I wasn’t really sure how to crush the kaffir lime leaves so I tried to pound the in my mortar and pestle and then I just sort of twisted them in my hands. I could smell them like you said, so I guess it worked.
I love making Thai food and this recipe was fantastic! I couldn’t find the fresh lime leaves at the Asian store but used dried ones instead and it was still fabulous. Definitely wouldn’t want to leave them out…they added a great flavor to the dish. Will make again!
Did you use 12 dried?
You don’t have to first brown the chicken?
Hi Donna!
No, you are actually poaching the chicken in the sauce, so it’s extra soft.
May I use a can of coconut cream I got at the Asian market instead of the milk?
Hi Irene,
Yes, if it’s not sweetened it should work. :)
How can the sodium count per serving be so low?
Hi Shari,
Our recipe form has an automatic nutritional calculator built-in, but I have found that sometimes it’s wonky. I just re-ran the recipe and the sodium did come out higher this time.
Love it, made as directed. Next time, the only thing Ill do is cut down on Kaffir Leaves. I think they were too overpowering. I do absolutely love them though and without a doubt, they are key ingrefient. Maybe my leaves ae bigger than yours?!! Thanks for sharing.
Thanks for this great and easy recipe. Unfortunately I can’t get hold of the basil leaves but even without that it is a great dish!
To get enough veggies, I make it together with your thai quinoa salad (with a reduced amount of sesam oil in the salad).
Keep up the good work.
Al – The Netherlands
I have made this a couple of times now…this recipe inspired my first serious foray into the Asian market in the next town over (which is next to the Indian Market, a tale for another day 😍) and now I am addicted. This recipe is simple, delicious, and easily rivals the red chicken curry from the popular local Thai house (and is better than some others we’ve tried!) The Panang Red Curry paste and kaffir lime leaves really are the secret to the amazing authenticity of the dish. Even my son, a tough customer who spent a month in Southeast Asia this past summer, gave it the stamp of approval. Two thumbs up! Followed the recipe exactly but added a bit of chili powder just because my son is a madman and likes it blazing (the local Thai restaurants refuse to give us *hot* – we’re too blond and white and get what’s closer to medium no matter how spicy we order. 😂) But whatever your heat preferences, this is delicious!
Will ground kaffir leaves work too? Also, my daughter is allergic to seafood. Can I substitute soy sauce for the fish sauce?
Hi Michael,
Yes, to both. It will definitely change the flavor, not having the fish sauce, but it will still be delicious! :)
My son is allergic to peanuts. Will it make much of a difference if I don’t add the peanut butter?
Hi Amy!
You can skip it, but check your curry paste as well. Sometimes it contains nuts.
We made this tonight and will DEFINITELY be making it again! It is the perfect amount to spiciness, and had all of my favorite flavors. We used the sauce pictured in the blog and could not have been tastier! We just about doubled the kaffir lime leaves and added shallots with the garlic. So so flavorful!
Followed the recipe as written and the dish came out fantastic. I found the majority of my ingredients at the local Korean market H-Mart. Most complain about the entire can of curry paste being to spice, I actually added 1/2 tsp red chilli flakes and for me that gave it a nice intensity to balance the hint of sweet.
No more will I give my money away to the local Thai restaurant so often for such tiny portions.
Made this for the second time
Delicious dish
Made this yesterday and it was delicious. Only change was to add in a couple of chillis for spice but otherwise followed to the letter. Easily one of the best meals ive made, thank you.
Really phenomenal. Restaurant quality. Next time I may use 3/4 of the can of panang curry paste because it was a touch spicy for my husband but we both still loved it. I used unsweetened coconut cream because I didn’t know what “thick” coconut milk meant. It worked well but i’m not sure it was correct.
I have been making Panang chicken for a few years with a curry base. This one added so much depth and flavor! The peanut butter was the kicker, that was missing in my prior attempts. Wonderful!
Thanks so much! I’m so very glad you liked it. :)
Can I make this in a slow cooker?
Hi Sean,
Absolutely! You should still sauté the onions and peppers in a skillet first. Then slow cooker on high for 2-4 hours.
Hi,
I tried your recipe however my dish turned out slightly bitter. I used red curry paste as I could not get the panang curry paste. It was spicier. I am not sure why it tasted bitter.
I’ve made the recipe twice. I LOVE IT.
The first time I made it, I didn’t have a few ingredients (bell peppers, chicken, thai basil, or fish sauce) so I forwent all of those ingredients and used tofu. IT WAS STILL EXCELLENT. I did add spinach and 3 thai chilies in addition to everything else because I’m a spice fanatic. The heat was on point for me. **If you’re adding tofu you’ll want firm or extra firm tofu cut in cubes. Forego all chicken steps and add tofu 5 min into the simmer step. **
The second time I made it, I was added bell peppers, thai basil, and fish sauce. I still used tofu and 3 thai peppers. It was even better this time. I did take care to remove the kaffir leaves after simmering and before adding the thai basil. I found the kaffir flavor too strong the first time I made it when I tried to eat around it. It was harder to avoid because of the the added spinach. Anyway, this recipe is awesome, spicy, and really hits the spot. I cook for one so I was able to have this for 5 extra meals (dinner or lunch) which was perfect for meal planning. Definitely added to my rotation when I’m craving thai food.
This recipe was delicious!!! This was my first try experimenting with this meal. We ate this meal at a restaurant last night and I was determined to prepare it at home. I added shrimp as well. Is My food was just as good-if not better than the restaurant. Thanks for this amazing recipe.
Angela
Oh My Goodness!
I just made this curry and it is totally delicious!!
I ordered a Panang Curry Paste online and got anything else I needed from the local supermarket so it was easy to get the ingredients
It is the best curry I have ever made and rivals any Penang Curry I’ve eaten in Thai restaurants an I’ve eaten quite a few!
Would also be super with Prawns and or Salmon
Thank you
It was spot on! Delicious! Tastes just like restaurant thai chicken panang! Impressed my dinner guests.
Forgot to say, I used 1 tbsp fish sauce and used 1/2 can more coconut milk to cut the spiciness, great recipe, ty.
Hi Sabrina,
I’m so glad you liked it! XOXO
Absolutely awesome. This is the best Thai dish that I ever cooked at home! Posting the link on my little insta blog called @expatadventuring
Hi Faryal,
YAY!! I’m so very glad you liked it!
i live in a small town and the nearest Asian market is 3 hours away. I can only find dry kiffer lime leaves on Amazon. Would they work. I did find thai basil yea.
I also have to order the curry but that is ok.
Hi Karen,
Yes, dried kiffer lime will work if you can’t get fresh. Good luck!
I will use dry leaves, also. Do I use less or the same amount and do I leave them whole?
Hi Eddie,
With dried herbs you usually use 1/3 the amount of fresh.
I made this recipe last night. Followed it to the tee but I do have a large family so I essentially doubled all the ingredients with the exception of the coconut oil and used 1.5X veggies. I did use two cans of curry paste and the kick, though too much for most, was just right for my family. The taste of this recipe is identical to our favorite Thai restaurant in Houston(also the highest rated in the Houston area), however its located 20 miles from us. No need to go back to the restaurant just for panang curry ever again.
I tried this out after becoming tired of paying $14 at my favorite thai place every time I wanted a fix of coconut curry. Pretty on point except 12 lime leaves seemed a bit too much for me. Next time I’ll probably use half. And I agree with others that it’s safe to use 3 teaspoons of fish sauce instead of 3 tablespoons. Heat can be adjusted to your liking by controlling how much of the panang paste you put in. Started with half and worked my way up to about 3/4 of the can.
Excellent recipe. Extremely impressed with how everything turned out. Added mushrooms and broccoli instead of chicken to make it vegetarian.
Amazing recipe! My only suggestion is half of the Panang Curry. Super spicy with just that amount! Plus I only used 1/3 of the fish sauce and we used chicken breast meat. Finally, I chopped the lime leaves super small as to not pick them out.
A trick I researched was to put the leftover curry paste into a freezer bag and then flatten it. Works well because I now also have a huge bag of frozen lime leaves to go along with it next time!
Cant wait to try it again with more fish sauce, thank you!
Made this last night and the recipe is spot on. I made sure to hunt down the Maesri panang curry paste and the Three Crabs brand fish sauce which made all the difference. I didn’t find the Coco King coconut milk so I used another good brand of thick unsweetened coconut milk. Added bonus was that it was easy to make on a weeknight after work.
Loved the taste except it was very salty. And when I say salty I mean to the point of beeing almost imposible to eat even after I added the double amount of coconut milk (ended up with trice the amount and added extra currypaste). I mesured exactly according to your recepie but have to wonder if it should be 3 teaspoons and not tablespoons in the recepie?
I have to agree that this recipe was absolutely amazing!!! I will make this one over and over again!!
I have been waiting for this recipe all my life! Thank you!!! I actually used Massaman paste as I find that a little less spicy and only used about 3/4 of a tin, but it was amazingly delicious!!!
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Awesome. Made my own curry paste but fantastic recipe
Should have mentioned I only used 2 tbsp of fish sauce and 1 tsp of brown sugar after tasting.
Hello, I’ve had a really hard time finding thick coconut milk. Can I use coconut cream instead?
Hi Grace!
Absolutely, but make sure it is unsweetened. :)
Wonderful taste…I miss my favorite San Diego Thai Restaurant Panang since moving several years ago back to Ohio. I have to drive 45 minutes to the Asian market to stock up…but well worth the trip. Added a little more spice (we like it hot) with thai chili peppers. This is almost exactly like I remember it being. Thanks for your recipe. I will make it every time I have a need for Panang.
Followed this to a T, but raised my brow when it came to 3 tablespoons of fish sauce. I thought it would be too salty and I was right. The curry was almost inedible and I tend to like my salt. Luckily watering it down a little helped, but next time I’ll probably only add 1.5 or 2 tablespoons of fish sauce. The flavor is amazing though, the kaffir lime leaves really make a difference!
I used 1TBSP and half the amount of curry paste, and it was still too salty.
This dish reminded me EXACTLY of the panang curry I used to get from my favorite childhood restaurant. I altered it slightly though – I tore up the tough lime leaves into little pieces (they’re easier to eat that way). Also, I added another half can of coconut milk, which made it perfect (maybe because I didn’t get the extra thick kind – couldn’t find it!). When I added the extra half can, I didn’t shake the can first, and only took the thick stuff that had settled at the top of the can.
The Asian store near my house had the exact brands you posted! This recipe was phenomenal, especially since our local Thai restaurant is closed while the owner’s family visits relatives back home. I added 2 chopped longhorn peppers for extra spice.
This really impressed a lot of foodie! I doubled the portion as I needed to serve 13 people and it worked out perfect.
Wonderful recipe! Made it twice, the second time with Shrimp. I substituted lime zest from one lime and added twice the fresh basil. Really wonderful flavor. My supermarket didn’t have the Penang curry paste so I used Asian Gormet Red Curry paste and it worked well!
Hi I can’t see the exact recipie here? How do I know how much of everything to put in?
Sorry I found it I’m blind! I can’t wait to try this!!
I love this recipe – I don’t have it very hot so put way less curry paste in, but the flavour was still delicious.
I’m looking forward to making this recipe this week. Can you please advise on best way to make it “hotter” — red pepper flakes, or something else?
thanks!
Hi there! Make sure to taste your curry paste before adding more heat. Some brands are distinctly hotter than others. Then yes, I would add crushed red pepper.
thanks!
Bill, I keep fresh frozen Thai chilis in my freezer. I got them at my local asian market for a pittance. This is the absolute best ingredient to spice up a Thai curry. The heat profile is much better than crushed red pepper, its more of an intense flash on the tongue but not a constant ever increasing build up of heat that you get with crushed red pepper. IMO
Very Good. We also added in some Thai eggplant.
Forgot to add my stars!
The flavor is SPOT ON! It tastes like the panang from my longtime favorite Thai restaurant. I couldn’t agree more with the other commenters on the curry paste to coconut milk ratio. Using the entire can of curry paste is VERY spicy (this coming from someone who considers herself to be spice intermediate). To be safe, use half the can of curry paste to begin with… if you feel like you could use a bit more spice, add more in as you see fit. Other than that, bravo! I’m going to start making this in bulk batches.
What is the difference between Panang Curry and Thai Red Curry ?
Hi Lareb!
They are similar, however, the curry pastes have slightly different ingredients. Panang usually includes nuts and is a little less spicy.
Holy cow! I made this last night and my kitchen smelled like a Thai restaurant. The flavors in this dish rival any panang I’ve had in any Thai restaurant. Even before tasting it, my wife and I knew it was a winner, just from the smell. The Kaffir lime leaves and the fresh Thai basil (I got it right from my garden) make this dish as authentic as it comes. And it’s dead easy!
This will go into my favorites folder in recipes……..
I forgot to rate it on my last post. Whoops.
I made this last night and it was fantastic! The curry paste makes a huge difference. I too have always sworn by this brand. I have never thought to add peanut butter. I always just add crushed peanuts to the top, but I loved it! This will be my new go-to panang recipe. Thank you so much!
Love this!! Added some fresh lime juice as well as some fresh ginger (and reduced spice for little kids)! Thanks for the delicious recipe!
I made this recipe exactly how it was written but mine came out super thick and so spicy. It seems to me like it was wayy too much curry paste. However the brand I used was Mae Ploy and I dont know if that is just different.. I was sad, yours look so good. Any suggestions?
I ran into similar problems in the past. Always try adding more coconut milk and less paste
I use mae ploy and only use half a tablespoon of curry paste to a tin of coconut milk – you can always add more, much easier than taking it away.
I made this today, it was great. I ordered the same panang curry paste you used from Amazon, and I also ordered dried kaffir lime leaves from Amazon as well as I didn’t want to deal with trying to find them at the market. They definitely added a lot of flavor. I did however pick them out as best I could after, wasn’t sure eating one would be very pleasant.
How would you recommend making this dish like a level 5 spicy! I love my curry spicy! Thank you!
Hi MaKenna!
You could add in some thai red chiles and that would definitely up the heat. For 5-star spice I would buy dried chiles, then crush them, and add the seeds and all. :)
Is Kaffir lime the same thing as kefir lime?
Hi TJ!
I believe so. It’s possibly just a different spelling? They are thick, waxy, and usually have two leaves attached on one stem.
This looks amazing, Sommer!!!!