Panang Curry

Panang curry is a vibrant Thai dish characterized by a much thicker, coconut-based sauce compared to the soupier consistency of standard Red curry. The most notable difference is that roasted peanuts are incorporated directly into the Panang curry paste, contributing a distinctive nutty flavor. Furthermore, Panang is typically cooked without coconut milk broth, resulting in a creamy texture heavily accented by kaffir lime leaves.

Yes, authentic Panang curry is known for the fact that roasted peanuts are incorporated directly into the curry paste itself. This vital ingredient contributes a distinctive nutty flavor and helps thicken the coconut-based sauce into its characteristic creamy texture. While some modern variations might use peanut butter, traditional Thai recipes rely on crushed, roasted peanuts pounded with the other aromatics.

While it is made with red chilies like Thai red curry, Panang curry is generally considered milder and less intensely spicy. The heat is balanced by the rich creaminess of the coconut milk and the savory, cooling notes of the roasted peanuts. Kaffir lime leaves also provide a fragrant citrus note that further softens the spice profile, making it approachable for those seeking rich, rather than fiery, flavors.

While Panang curry can be made with chicken, pork, or tofu, beef is the most traditional and popular protein used in Thailand. The thick, coconut-based sauce clings beautifully to slices of beef, allowing the rich flavors of the peanuts and kaffir lime leaves to permeate the meat. The dish is often finished with finely sliced kaffir lime leaves and a splash of thick coconut cream on top.