Real Recipes From Real Home Cooks ®

panang curry

(4 ratings)
Blue Ribbon Recipe by
Tosca Teklu
Walla Walla, WA

I love Thai food and Panang curry is one of my favorites. That is why I posted this recipe, indeed.

Blue Ribbon Recipe

We love Panang curry - it's one of our favorite Thai dishes. The beauty of this recipe is that you can prepare it the way you like. Tosca's version is fantastic. He adds a bit of heat by using tabasco sauce. It gives the dish a nice kick of flavor. The mix of curry paste with peanut butter and coconut milk creates a fantastic blend of classic Thai flavors. They just melt in your mouth. Serve over freshly steamed rice and you have Thai takeout made at home.

— The Test Kitchen @kitchencrew
(4 ratings)
method Stove Top

Ingredients For panang curry

  • 1 can
    Panang curry paste (4 oz)
  • 1/2 c
    peanut butter
  • 4 Tbsp
    brown sugar
  • 1 c
  • 1 c
    carrots, sliced
  • 3 sm
    basil leaves
  • 4 Tbsp
    fish sauce
  • 2
    red bell peppers, sliced
  • 1 1/2 lb
    chicken, pork, or beef
  • 4 c
    coconut milk, unsweetened
  • 4 Tbsp
    tabasco sauce

How To Make panang curry

  • Curry in a pot.
    Put curry in a large pot.
  • Stirring in coconut milk.
    Then slowly add the coconut milk and stir.
  • Meat added to the pot to cook.
    Add chicken, beef, or pork. Cook for about 15 minutes.
  • Sugar, peanut butter, fish sauce, tabasco sauce, and basil leaves added to the pot.
    Add the sugar, peanut butter, fish sauce, tabasco sauce, and basil leaves.
  • Stirring in peas, sliced carrots, and bell peppers.
    Add peas, sliced carrots, and bell peppers.