🥥⭐ Premium

Curry Panang

Name: Curry Panang
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: TH
Ingredients: 500 g boneless chicken thighs, thinly sliced (or beef sirloin, thinly sliced against the grain); 400 ml (1 can) coconut cream, unshaken; 45 g (3 tbsp) Panang curry paste (store-bought or homemade); 30 g (2 tbsp) palm sugar, grated or finely chopped; 1½ tbsp fish sauce; 30 g (3 tbsp) roasted unsalted peanuts, finely ground; 6 kaffir lime leaves, very thinly sliced, divided; 15 g (a small handful) Thai basil leaves; 1–2 red chilies, thinly sliced, for garnish; to serve steamed jasmine rice

20m

Prépa

25m

Cuisson

Portions

Moyen

Difficulté

Un curry épais et crémeux au poulet, à la noix de coco et aux cacahuètes moulues, parfumé au citron kaffir.

#thai#curry#peanut#coconut#chicken#spicy

Portions

4portions

Ingrédients

Nutrition

calories460

protein28g

carbs11g

fat35g

fiber2g

Par portion

Étapes

Prep everything first

Slice the chicken thinly, slice the kaffir lime leaves, and chop or grate the palm sugar. Panang cooks fast once it starts, so have everything ready beside the stove.

500 g chicken, sliced
6 kaffir lime leaves, sliced
30 g palm sugar, chopped

✅ C'est prêt quand : all the ingredients are sliced, measured, and sitting ready

Crack the coconut cream

Scoop off about a third of the thick coconut cream (the part that rises to the top of the can) into a wok or heavy pot. Simmer over medium heat with no oil added, stirring occasionally, until it separates and a thin, fragrant layer of oil appears on the surface.

about 130 ml coconut cream (the thick top layer)

✅ C'est prêt quand : the cream looks slightly broken, with a glossy oil sheen on top

⏱6:00

Fry the curry paste

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the chicken

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer until thick

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Balance the flavours

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Prep everything first

Slice the chicken thinly, slice the kaffir lime leaves, and chop or grate the palm sugar. Panang cooks fast once it starts, so have everything ready beside the stove.

500 g chicken, sliced
6 kaffir lime leaves, sliced
30 g palm sugar, chopped

✅ C'est prêt quand : all the ingredients are sliced, measured, and sitting ready

Crack the coconut cream

about 130 ml coconut cream (the thick top layer)

✅ C'est prêt quand : the cream looks slightly broken, with a glossy oil sheen on top

⏱6:00

Fry the curry paste

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Add the chicken

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer until thick

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Balance the flavours

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Thailand📅 Modern Thai cuisine🥥 TH

Panang curry belongs to the family of Thai curries built on a paste of dried chilies, lemongrass, galangal and kaffir lime, but it stands apart for its thickness and nuttiness: ground roasted peanuts are worked into the paste or the sauce, and far less liquid is used than in a typical red or green curry, so the dish stays thick enough to cling to the meat rather than pool around it.

Many food historians connect the name to Penang, the Malaysian island, pointing to the long culinary exchange between Thailand and Malaysia along their shared peninsula, even though the dish itself, as made and loved today, is thoroughly Thai.

⭐ Why It's Famous

It is prized for being richer, sweeter and milder than other Thai curries, with a nutty depth that makes it a favourite even among people who find other curries too fiery.

💡 Fun Fact

Despite its name, Panang curry as eaten today is rarely found in Penang itself; most food historians consider it a Thai invention that simply borrowed the place name.

🥥