Popular also as Phanaeng Curry, Panang Curry is a Thai or Malaysian red curry that is easy to make and tastes as authentic as the one made in Thai restaurant. It is smothered with the earthy flavours of Thailand, Malaysia and Burma. So, vouch by my words for it to be lip-smacking! Here is how to make it.
What is Panang Curry?
It is an Asian style curry that is spicy and rich and has a distinct flavor of kaffir lime, coconut milk, and red chillies.
It is also called as phanaeng, phanang, panaeng or panang, inThailand or as penang, or Pulau Pinang in Malay.
It is less spicy than the Thai red curry and hence is best for people who like mild spice.
Traditionally, it is a popular Thai accompaniment that is eaten with rice and you can make umpteen variations of this curry.
To make a non-vegetarian version of this curry recipe, you may use chicken (Panang Gai), beef, meat, shrimp, pork et al, or keep it vegetarian by skipping the meat.
You may prepare a vegan version of this dish by using tofu.
Panang is pronounced as “Pa-Naing”.
To make this curry, you will need Panang Curry Paste. It is readily available in the market these days but you can make it home from scratch as well.
You will also need coconut milk and fish sauce along with veggies and meat of your choice. I am using chicken today.
Thai Basil, Kaffir Lime, and Red Chillies give this curry a very authentic taste and you can source these from your local Asian market.
You can also order the ingredients online as well as they are readily available on a lot of online stores.
What is Penang Curry Paste made of?
“The curry paste is made with dried chilli peppers, galangal, lemongrass, kaffir lime zest, coriander root, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt, and peanuts.
The dish is usually made with meat cut into thin strips, kaffir lime leaves, coconut milk, phanaeng curry paste, palm sugar, and fish sauce.
It typically contains thick coconut milk and has very little other liquid added” – Wikipedia
Panang Curry Paste is easily available in the market these days but you can definitely make it at home for more traditional flavors.
For a vegan or vegetarian version, skip adding shrimp paste to it and add 1 tbsp soy sauce instead.
- 2 tbsp Chopped Garlic
- 1/4 cup Chopped Shallots
- 1 tbsp Chopped Galangal
- 1 tsp Cilantro Root
- 1 tsp Kaffir Lime Zest
- 3 tbsp Chopped Lemon Grass
- 1 tsp Salt
- 10-15 Dry Red chillies
- 1 tsp Shrimp Paste
- 1/4 tsp White peppercorns
- 1 tbsp Roasted Cumin Seeds
- 1 tbsp Roasted Coriander Seeds
- 2 tbsp Roasted peanuts
- Add all the ingredients in a blender and blend until smooth.
- If you have peanut allergy, you can skip using them.
Dietary Summary for this curry
- Have Peanuts – Yes
- Gluten-Free – Yes
- Vegan – No
- Dairy-Free – Yes
- Keto – Yes
- Paleo – Yes
- Have Fish Sauce – Yes
- Have Sugar – Yes
- Spicy – Yes
- Have Coconut Milk – Yes
Can you freeze it?
Since it contains coconut milk, it might get spoiled while reheating. The milk can split when reheated and the taste can alter, so I don’t recommend freezing the curry.
This curry goes best with jasmine rice. You can serve it with any variety of rice if jasmine rice is not available.
It also tastes great with rice noodles or Asian cauliflower rice.
Try it with garlic noodles for a filling meal.
Panang Curry v/s Red Curry
Panang Curry is named after the city island called ‘Penang’ of Malaysia. Compared to Thai Red Curry, this curry is sweeter, creamy and luscious.
First of all, you need penang curry paste | panning curry paste. It is easily available in the market just as red curry paste.
This curry gets its varied taste from fish sauce, brown sugar, palm sugar, kaffir lime leaves, coconut milk, Thai basil leaves which are cooked with chicken pieces or vegetables on medium heat.
I have also added red bell peppers and yellow ones to give a nice color to this Asian Market special curry.
You can add any meat or vegetables of your choice to this curry.
Bring the curry to a boil and let it simmer very well. Finally, garnish it with fresh basil, red chillies and serve it hot with rice.
Instead of chicken, you can also use beef, shrimp (Prawns), pork, and fish like salmon or any white fish in this curry.
You can make a vegan version by adding tofu or vegetables to the curry.
If palm sugar is not available, use brown sugar in its place.
You can also add pieces of pineapple to this curry to give it a sweet and tart taste. Raw Mangoes also goes very well.
How to make it in Slow Cooker?
To make panang Curry in the slow cooker, add all the ingredients except coconut milk in the crockpot and cover and cook on low for 4-6 hours. Add coconut milk and cook on low for another hour.
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Step by Step Recipe
Heat vegetable oil in a pan.
Add chicken pieces and fry until they turn slightly browned.
Add bell peppers and broccoli and fry for 2 minutes.
Move the chicken and vegetables on the side of the pan.
Add the Panang Curry paste in the pan.
Fry for 2 minutes and then mix everything up.
Add palm sugar and cook for another minute. Add kaffir lime leaves, red chillies, and coconut milk and let the curry simmer for 10-12 minutes. Now add water and mix well.
Now add fish sauce and Thai basil and mix well.
Chicken Panang Curry Recipe
- 2 tbsp Vegetable Oil
- 400 g Boneless Chicken Thighs (Cut into small pieces)
- 1/2 cup Red Bell Pepper (Sliced)
- 1/2 cup Yellow Bell Pepper (Sloced)
- 1 cup Broccoli (Cut into small florets)
- 4 tbsp Panang Curry Paste
- 1 tbsp Palm Sugar
- 5-6 Kaffir Lime Leaves (Chopped)
- 2 Red Chillies (Chopped)
- 2 cups Coconut Milk
- 1 cup Water
- Salt to taste
- 2 tbsp Fish Sauce
- 1 handful Thai Basil
- Heat vegetable oil in a pan.
- Add chicken pieces and fry until they turn slightly browned.
- Add bell peppers and broccoli and fry for 2 minutes.
- Move the chicken and vegetables on the side of the pan and add the Panang curry paste in the pan.
- Fry for 2 minutes and then mix everything up.
- Add palm sugar and cook for another minute.
- Add kaffir lime leaves, red chillies and coconut milk and let the curry simmer for 10-12 minutes.
- Now add water and cook for another 2-3 minutes.
- Add salt, fish sauce and thai basil and mix well.
- Garnish with more thai basil and red chillies.