If you love panang curry, you’ll love this easier homemade version. This Thai-inspired dish tastes like the kind you’d get at a restaurant, but it uses easier ingredients.
If you don’t usually buy lemongrass or kaffir lime leaves, you’re in the right place. Thai restaurants often use these items, but this panang curry recipe aims to deliver a similar flavor with simplified ingredients. (Like fresh herbs and pantry staples.)
It’s perfect for busy weeknights!
This easy panang curry recipe is inspired by one from a restaurant in Downtown Kansas City. (Try Baramee Thai if you’re local!) The key to this easy recipe is a Thai red curry paste, so I’ve tested it with three different brands.
Here’s how they stack up:
- Mekhala Thai Red Curry Paste. (Highly recommend!) I bought this brand from Whole Foods, and it’s also vegan-friendly. This is our favorite option of the three brands tested because it makes this curry taste like the one from our favorite Thai restaurant. I use four teaspoons for this recipe, but if you want to increase it to two tablespoons, it will be quite spicy. Feel free to taste and adjust as you go!
- Thai Kitchen Thai Red Curry Paste. This brand is found at Target and most grocery stores but is not my favorite. It’s vegan and has a mild flavor with a smoky aftertaste. If you like spicy food, this one is not spicy. For a noticeable spice level, you’ll need to add extra spice to this recipe, like cayenne pepper or crushed red pepper flakes.
- Mae Ploy Thai Panang Curry Paste. I bought this on Amazon because I figured it would create the most authentic-tasting dish. However, this paste has an off-putting flavor that I did not enjoy as much as the other two brands. This one includes shrimp paste, so it’s not vegetarian-friendly.
Whichever paste you use, this recipe can be adjusted to taste as you go. It’s a good idea to start with less paste and add more to your liking if needed.
Vegetarian Tip
Curry paste can include fish sauce or shrimp paste, so if you need a vegetarian recipe, shop for one labeled plant-based or vegan. The Mekhala and Thai Kitchen brands pictured above are both vegan.
Any vegetables and proteins pair well with this sauce. We always use red bell peppers, but you could also add broccoli, shallots, cauliflower, or carrots.
Add baked tofu for a vegan dish. If you prefer a meat-based dish, use baked chicken breasts or thighs.
How to Make Panang Curry
Drizzle olive oil into a large, deep skillet over medium heat. Saute the onion and bell peppers until they start to soften, 3 to 5 minutes.
Next, add 4 teaspoons of curry paste and finely mince one clove of garlic and about 1-inch of fresh ginger into the pan using a microplane.
(The amount of curry paste will determine the spice level if you’re using my favorite Thai curry paste; see the ingredient notes above!)
Stir briefly, just until the pan smells fragrant. Then, add in a whole can of full-fat coconut milk. Use your spatula or a whisk to help the curry paste dissolve into the liquid.
Season the sauce with one teaspoon of fine sea salt. Then add 1 heaping tablespoon of creamy peanut butter, two tablespoons of maple syrup, the zest from one lime (use the same microplane you used for the garlic and ginger), and one tablepsoon of fresh lime juice.
Bring the sauce to a simmer.
Optional Thickener
Whisk 2 teaspoons of cornstarch or arrowroot starch into a 1/2 cup of water. When you add this to the simmering sauce, it will thicken slightly. For a runnier sauce, skip the added starch and just add the water. It’s delicious either way.
Stir in a big handful of freshly chopped cilantro or Thai basil leaves. (I prefer cilantro.)
Then, add in your favorite cooked protein and adjust the seasoning to taste. I always add one more tablespoon of maple syrup (because Panang curry tends to be on the sweeter side) and more salt. Depending on the type of salt you use, you may need to add a 1/2 teaspoon or 3/4 teaspoon more.
The flavor of this sauce will be diluted slightly when you serve it over a bed of cooked jasmine or brown rice. Stir in peanuts for added crunch, and then this panang curry is ready to serve.
Storage Tip
Leftover panang curry can be stored in an airtight container in the refrigerator for up to 5 days.
Looking for more curry recipes? Try Chicken Curry Soup, Sweet Potato Lentil Curry, or Coconut Chickpea Curry for more ideas.
- 1 tablespoon olive oil
- ½ red onion , sliced
- 2 bell peppers (any color)
- 1 garlic clove , minced
- 1 inch knob fresh ginger , minced
- 4 teaspoons red curry paste (see notes)
- 1 (15 ounce) can full-fat coconut milk
- 1 heaping tablespoon peanut butter
- 2 to 3 tablespoons maple syrup
- 1 tablespoon fresh lime juice , plus the zest from the lime
- 1 teaspoon fine sea salt , plus more to taste
- 2 teaspoons arrowroot or cornstarch (optional thickener)
- ¼ cup fresh cilantro or basil , chopped
- 1 pound baked tofu (or cooked protein of choice)
- chopped peanuts , for garnish
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Drizzle the olive oil in a large, deep skillet over medium-high heat. Saute the onion and bell peppers until they start to soften, about 3 to 5 minutes.
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Use a microplane to finely mince the garlic and ginger into the pan. Add the curry paste and stir briefly, about 1 minute.
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Next, add the whole can of coconut milk, peanut butter, 2 tablespoons of maple syrup, the zest from one lime, the tablespoon of lime juice, and 1 teaspoon of fine sea salt. Stir well, breaking up any visible clumps of curry paste or peanut butter. Bring the liquid to a gentle simmer.
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While you wait on the sauce to simmer, add the 2 teaspoons of arrowroot or cornstarch to a ½ cup of water in a small bowl. Use a whisk or fork to stir until the starch has dissolved, then pour the mixture into the simmering sauce. This will thicken the sauce slightly, but this step is optional. If you want to skip the starch, add ½ cup of water to the sauce for a runnier consistency.
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Add the freshly chopped basil or cilantro, along with your favorite cooked protein, and stir until the herbs have wilted. Now taste and adjust the flavor of the sauce. I usually add another tablespoon of maple syrup, because Panang curry is on the sweeter side, and another ¾ teaspoon of fine sea salt, but this will vary based on your taste buds and the type of salt you use. (White table salt will taste different than kosher salt or pink salt.) Note: Add ¼ teaspoon of salt at a time until the sauce tastes flavorful, and remember it will be diluted slightly when served over rice.
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Once you’re happy with the flavor, serve this panang curry over cooked rice and garnish it with chopped peanuts and extra herbs, if you like. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Curry Paste Note: This recipe tastes best when you use Mekhala red curry paste. I found it at Whole Foods, but you can also order it online. Making this with Thai Kitchen’s red curry paste won’t be nearly as flavorful. See the full post above for the other curry paste I tested with this recipe.
Sweetener Note: I use maple syrup to keep this recipe vegan and naturally sweetened. Brown sugar can be swapped, or you can use honey if you don’t need a vegan dish.
Calories: 361kcal | Carbohydrates: 18g | Protein: 11g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 672mg | Potassium: 588mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2653IU | Vitamin C: 80mg | Calcium: 82mg | Iron: 5mg
If you try this easy panang curry recipe, please leave a comment and star rating below, letting me know how you like it.
