Panang Curry (Thai Thick Peanut Coconut Curry)
Quick answer
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.
What makes this special
- Panang Curry is a concentrated Thai peanut and coconut curry with a thick, aromatic sauce base.
- Reducing the coconut cream first before frying paste maximizes aroma
- Peanut butter gives a thick, nutty richness found in no other Thai curry
Key ingredients
Core cooking flow
- 1 Slice 220 g pork tenderloin thinly so it cooks quickly, and cut 80 g red bell pepper into even strips.
- 2 Pour 100 ml coconut milk into a pan and heat it over medium heat.
- 3 Add 2 tbsp panang curry paste and fry it over medium heat for 1 to 2 minutes.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Slice 220 g pork tenderloin thinly so it cooks quickly, and cut 80 g red bell pepper into even strips.
Lightly tear 3 kaffir lime leaves to help release their citrus aroma during the final simmer.
- 2Control
Pour 100 ml coconut milk into a pan and heat it over medium heat.
Stir for about 2 minutes, until the edges bubble and a slight sheen of coconut fat appears, without letting the milk scorch.
- 3Control
Add 2 tbsp panang curry paste and fry it over medium heat for 1 to 2 minutes.
When the color deepens and the aroma rises, scrape the bottom often so the paste does not stick or burn.
- 4Step
Add the pork and stir until the outside turns pale and no raw surface is visible.
Pour in the remaining 200 ml coconut milk in two or three additions, stirring each time so the thick paste loosens evenly.
- 5Control
Add 1 tbsp fish sauce, 2 tsp palm sugar, and 1 tbsp peanut butter.
Lower the heat and simmer for 8 minutes, stirring so the peanut butter dissolves, until the sauce coats a spoon thickly.
- 6Control
Add the torn kaffir lime leaves and bell pepper, then simmer for 3 more minutes.
If the curry becomes too thick, loosen it with 2 to 3 tbsp water, and stop when the pepper is still slightly crisp.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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