Panang Curry

Tosca Teklu


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 take out made at home. Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

Stove Top


  • 1 can(s)
    Panang curry paste
  • 1/2 c
    peanut butter
  • 4 Tbsp
    brown sugar
  • 1 c
  • 1 c
    carrots, sliced
  • 3 small
    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


  1. Put curry in a large pot.
  2. Then slowly add the coconut milk and stir.
  3. Add chicken, beef, or pork. Cook for about 15 minutes.
  4. Add the sugar, peanut butter, fish sauce, tabasco sauce, and basil leaves.
  5. Add peas, sliced carrots, and bell peppers.

Printable Recipe Card

About Panang Curry

Course/Dish: Chicken Beef Pork
Main Ingredient: Chicken
Regional Style: Asian
Collection: Tastes of the World

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