There’s nothing quite like the rich, fragrant flavors of homemade Panang curry. This authentic recipe brings the taste of Thailand right into my kitchen, and I’m excited to share it with you!
Authentic Thai Panang Curry
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 lb beef or chicken, thinly sliced
- 2 tablespoons Panang curry paste
- 1 can (400ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 kaffir lime leaf, torn
- 1 red bell pepper, sliced
- Fresh basil leaves for garnish
- Cooked jasmine rice, for serving
Instructions
- In a large skillet or wok, heat 1 tablespoon of coconut milk over medium heat.
- Add the Panang curry paste and stir for about 1 minute until fragrant.
- Incorporate the remaining coconut milk, stirring to combine.
- Add the sliced beef or chicken, and cook until browned.
- Stir in the fish sauce, brown sugar, and torn kaffir lime leaf.
- Add the red bell pepper and let everything simmer for about 10 minutes.
- Serve hot, garnished with fresh basil leaves over a bed of jasmine rice.
Servings
This recipe serves 4.
Nutrition Info
Calories: 450 per serving
Protein: 30g
Carbohydrates: 20g
Fat: 25g
Final Thoughts
I absolutely love making this Panang curry at home. The balance of flavors and the aroma that fills my kitchen are simply unbeatable. I hope you enjoy making it as much as I do!