Thai Panang Curry Recipe: Easy and Flavorful

Liputan6.com, Jakarta - Thai food is loved all over the world. It is known for its bold flavors, fresh herbs, and rich sauces. From spicy soups to creamy curries, Thai dishes bring a mix of sweet, salty, sour, and spicy in every bite. If you want to try cooking Thai food at home, one great place to start is with a simple panang curry recipe.

Panang curry is one of the most popular Thai curries. It has a thick, creamy sauce made with coconut milk and a rich paste. Compared to other Thai curries, it is less spicy and slightly sweeter. The deep flavor of panang curry comes from a blend of spices and herbs that are cooked slowly with your choice of protein and vegetables.

In this article, we will share some of the best Thai Panang curry recipe as long as some tips to get it perfect. We gathered the recipe and tips from various sources, Tuesday (31/3/2026). Let's start cooking!

This classic chicken panang curry is rich, creamy, and full of flavor. It comes together in about 30 minutes and is perfect served over steamed jasmine rice.

Ingredients

- 500g chicken breast or thigh, sliced

- 400ml coconut milk (one can)

- 3 tablespoons panang curry paste

- 1 tablespoon fish sauce

- 1 teaspoon palm sugar or brown sugar

- 4 kaffir lime leaves, torn

- 1 red chili, sliced (optional)

- 1 tablespoon vegetable oil

- Fresh Thai basil leaves, to serve

- Steamed jasmine rice, to serve

Instructions

1. Open the can of coconut milk and scoop out about 3 tablespoons of the thick cream from the top. Pour this cream into a wok or pan and place it over medium heat. Let it warm up for about one minute until it starts to bubble gently.

2. Add the panang curry paste to the pan. Stir it into the coconut cream using a wooden spoon or spatula. Cook the paste for 2 to 3 minutes, stirring often, until it smells fragrant and the oil starts to separate from the paste.

3. Add the sliced chicken to the pan. Stir well so that every piece is coated with the curry paste. Cook for 3 to 4 minutes over medium heat, turning the pieces occasionally, until the chicken is no longer pink on the outside.

4. Pour in the rest of the coconut milk from the can. Stir everything together so the sauce becomes smooth and even. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked through.

5. Season the curry with fish sauce and sugar. Stir well and taste the sauce. Adjust the seasoning if needed. Add a little more fish sauce if it needs more salt, or a bit more sugar if you want a slightly sweeter taste.

6. Tear the kaffir lime leaves into smaller pieces and add them to the pan. If you like some heat, add the sliced red chili now as well. Stir and cook for one more minute so the lime leaves release their citrusy aroma into the sauce.

7. Remove the pan from the heat. Transfer the panang curry into a serving bowl. Top it with fresh Thai basil leaves and a few extra slices of red chili if you like. Serve immediately with warm steamed jasmine rice.

While chicken is the most common choice for a panang curry recipe, this dish is very flexible. You can use many different proteins and still get great results. Here are some of the best options to try.

- Chicken: Chicken thighs or breast are ideal for panang curry. Thighs stay tender even with longer cooking, while breast cooks quickly and absorbs the sauce well. It is the most beginner-friendly protein for this dish.

- Beef: Thinly sliced beef, such as flank steak or sirloin, works very well in panang curry. The rich sauce pairs naturally with the bold flavor of beef. Slice it thin so it cooks fast and stays soft in the sauce.

- Shrimp: Shrimp is a great option if you want a quick meal. It cooks in just 2 to 3 minutes, so add it near the end of cooking. The natural sweetness of shrimp goes well with the creamy coconut sauce in panang curry.

- Tofu: Firm tofu is an excellent plant-based option for this dish. Press it well before cooking to remove extra water. Pan-fry it until golden before adding it to the curry so it holds its shape and takes on more flavor.

- Duck: Duck is a richer and more luxurious choice for panang curry. Its slightly fatty and savory meat pairs well with the sweet and spicy sauce. Use roasted duck slices for the best texture and depth of flavor.

- Mixed vegetables: For a fully vegetarian panang curry, you can use a mix of vegetables such as bell peppers, zucchini, eggplant, and baby corn. Make sure to use a vegetarian curry paste and replace fish sauce with soy sauce.

A few small details can make a big difference when cooking panang curry. Here are some helpful tips to get the best result every time you make this dish at home.

- Use full-fat coconut milk: Full-fat coconut milk gives your panang curry a rich and creamy texture. Light coconut milk will make the sauce thinner and less flavorful. Do not shake the can before opening because you want the thick cream on top for frying the paste.

- Fry the paste properly: Always fry the curry paste in coconut cream before adding other ingredients. This step releases the aroma of the spices and creates a deeper, more complex flavor. Skipping this step will result in a flat-tasting sauce that lacks depth.

- Balance the seasoning carefully: The hallmark of a good panang curry recipe is the balance between salty, sweet, and the natural heat from the paste. Always taste and adjust before serving. Every brand of curry paste has a different saltiness level, so do not season blindly.

- Do not over-simmer: Panang curry should be cooked over low to medium heat. Boiling the sauce too hard can cause the coconut milk to split and become oily. A gentle simmer keeps the sauce smooth and creamy from start to finish.

- Add kaffir lime leaves last: Kaffir lime leaves have a delicate citrus flavor. Adding them at the end of cooking preserves their fresh aroma. If you add them too early, their flavor can become bitter or get lost in the sauce.

If you enjoy making a panang curry recipe at home, you will likely enjoy other Thai curries too. Each one has its own flavor, heat level, and character. Here are four Thai curries worth exploring next.

- Green curry: Green curry is one of the most well-known Thai curries. It uses fresh green chilies, giving it a bright color and a spicier taste than panang. It is typically cooked with bamboo shoots, Thai eggplant, and coconut milk, and it pairs well with chicken or fish.

- Red curry: Red curry uses dried red chilies in its paste, making it bolder and more robust in flavor. It is more liquid than panang curry and works well with many proteins and vegetables. It is a great next step if you want to explore spicier Thai dishes.

- Massaman curry: Massaman curry is mild and slightly sweet, similar to panang in richness. It has influences from Persian and Indian cooking and is often made with potatoes, peanuts, and tender braised beef or chicken. It is a comforting dish that is perfect for cooler days.

- Yellow curry: Yellow curry gets its color from turmeric and dried yellow chilies. It has a warm and earthy flavor and is one of the mildest Thai curries available. It works very well with potatoes and chicken, and it is a friendly option for people who prefer less heat.