Thai Panang Curry

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Panang is easily my favorite Thai curry. Most vegetables and fish combinations work well with curry. Small variations can easily add some complexity. Thai curries are a breeze to make. Serve over Jasmine rice. Yum!

You could use red curry instead.

Serves 4.


Bring to a low simmer for about 3 minutes (or until you smell a warm nutty coconut scent):

  • 1/3 can coconut milk (14 oz.) (top thick part is best)
  • Then add and mash until incorporated and you should see oil released from the curry:

    • 1 T Panang curry paste (Mae Ploy brand recommended)

    Add and incorporate:

    • 2/3 can coconut milk (14 oz)
    • 2T fish sauce (Golden Boy brand recommended)
    • 2T brown sugar
    • 2T tamarind concentrate (optional)
    • 2T peanut butter (optional)

    Add vegetables and simmer until almost done (time will vary depending on vegetables):

    Usually two or three vegetables along with fish or tofu is a good starting point. Some suggestions: yellow onions, peas, broccoli, bell peppers, yams, baby corn, bamboo shoots, etc.

    Add and simmer for 3 more minutes or fish (optional) is almost done:

    • 6 lime leaves, minced
    • 8-12 oz. fish (salmon,prawns,etc) (optional)

    Turn off heat and add until wilted:

    • 1 bunch basil