Panang Curry (Thai Thick Peanut Coconut Curry)
Panang curry is the thickest and richest member of the Thai curry family, distinguished by its concentrated coconut base and the addition of ground peanuts. The cooking begins by splitting coconut cream in a hot pan until the fat separates, then frying the curry paste in that fat to bloom its aromatics. The remaining coconut milk is added gradually and simmered until the sauce reduces to a spoonable consistency. Peanut butter or finely ground roasted peanuts give it a subtle nuttiness that sets it apart from green or red curries. Fish sauce provides depth, palm sugar brings sweetness, and torn kaffir lime leaves contribute a bright citrus fragrance.
Adjust Servings
Instructions
- 1
Slice pork thinly and cut bell pepper into strips.
- 2
Cook 100 ml coconut milk with curry paste over medium heat until aromatic.
- 3
Add pork and sear lightly, then pour in the remaining coconut milk.
- 4
Add fish sauce, palm sugar, and peanut butter, then simmer for 8 minutes.
- 5
Add lime leaves and bell pepper, simmer 3 more minutes until thick.
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