Thai Panang Curry Recipe (2024)

FAQs

What is panang curry made of? ›

Panang curry paste is made up of lovely fragrant ingredients, such as red chillies, lemongrass, shallots, garlic, galangal, shrimp paste, coriander seed, cumin and kaffir lime leaves.

Typically, meats used are pork, beef or chicken, but it can be made with any kind of protein. The base flavour of panang is similar to a Thai red curry, but it has a heavier use of cumin seeds, coriander seeds. It's also thickened with peanuts (or another legume), and is always scented with makrut (kaffir) lime leaves.

Quick-cooking, lean cuts of beef such as sirloin or strip steak are a popular choice for panang, with the meat sliced thin and simmered briefly until cooked through with the curry paste and coconut milk. For this version, I use thick, bone-in short ribs that are browned and braised with water and coconut milk.

Panang curry paste is what you'll see in authentic panang curry recipes, but it is somewhat difficult to find in the U.S. A great substitute for panang curry is red curry, because the two taste quite similar.

Panang curry is rich and creamy, spicy yet balanced, with underlying notes of peanut and coconut. I make my panang curry with lots of bell peppers and carrots, and optional tofu for extra protein. It's a perfectly satisfying weeknight meal for cold days.

In the case of panang, the paste starts out with many of the same components as a basic gaeng phet (red curry)—chiles, lemongrass, galangal, makrut lime zest, cilantro roots, garlic, shallots, shrimp paste, white pepper, coriander, and cumin seeds.

It is healthy and delicious and packed full of flavor. Panang curries are from Thailand, where they use curry pastes that come in green or red, making this one of the easiest curry with chicken recipes out there. Thai food has a special place in my heart, and Thai Panang curry recipes are a comfort food like no other.

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

Cook Thai Chicken Panang Curry (1 serving) contains 18g total carbs, 18g net carbs, 33g fat, 36g protein, and 510 calories.

Panang (also spelled Penang and Phanaeng) curry is a mild Thai curry that gets its name from the Malaysian island of Penang. It is similar to Thai red curry but is richer and creamier, and typically uses crushed peanuts as a major part of the dish (I personally use cashews).

What is the flavor of Panang curry? ›

Panang Curry tastes like a more intense version of Thai Red Curry. While it has similar ingredients, Panang curry is a bit stronger, richer, sweeter and thicker than Red Curry, as well as slightly nutty thanks to the addition of ground peanuts in the paste. The curry paste is a quick 30 second stick blender blitz!

Panang curry is a curry that is hard-pressed and not spicy. Panang is often flavoured with a sweet taste and doesn't have a lot of vegetables. Usually, it uses only red chilli, sliced long beans and torn kaffir lime leaves or sliced as decoration.

Panang curry is typically milder, sweeter, and richer, due to the addition of peanuts and the lower amount of chili used in the curry paste. Red curry, on the other hand, is often spicier and more aromatic, courtesy of a larger quantity of red chilies used to create the curry paste.

The main difference is that Panang Curry has a little less chilli and slightly more mellow flavour, and also has roasted peanuts mixed through (which we do with good old peanut butter). Meaning – if you can't find Panang Curry paste, just get Red instead.

Massaman has much more complex in flavour and includes ingredients like mace (outer covering of nutmeg), cinnamon, clove and cardamon. These additional ingredients make this dish towards Malaysian and Indian flavours. Panang Thai curry is basically Red Thai curry's sister, just a sweeter and milder version!

Panang curry is typically milder, sweeter, and richer, due to the addition of peanuts and the lower amount of chili used in the curry paste. Red curry, on the other hand, is often spicier and more aromatic, courtesy of a larger quantity of red chilies used to create the curry paste.

Usually, the Panang curry also includes a bunch of various vegetables. While very similar to red curry, Penang is usually seasoned to be less spicy than red curry and has the added ingredient of peanuts that gives it a sweeter flavor.

While it has similar ingredients, Panang curry is a bit stronger, richer, sweeter and thicker than Red Curry, as well as slightly nutty thanks to the addition of ground peanuts in the paste.