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Panang Curry

Authentic Thai Panang Curry (with Prawns or Chicken)

Panang Curry is a classic Thai comfort dish — luxuriously creamy, mildly spicy, and beautifully aromatic. Made with tender prawns or chicken simmered in a coconut-rich sauce infused with peanuts, lemongrass, and kaffir lime, this recipe strikes the perfect harmony of sweet, salty, and spicy flavors. Whether you’re cooking for family or entertaining guests, this easy, authentic curry brings restaurant-quality flavor straight to your kitchen.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Thai
Calories: 520
Ingredients Method Notes

Ingredients
  

Choose Your Protein
  • 700 g whole raw prawns (shell-on, medium size) or use 350g (12 oz) chicken thighs, thinly sliced
For the Prawn Stock (optional)
  • 1.5 cups low-sodium chicken stock for simmering prawn shells
For the Curry Paste
  • 2/3 cup dried Chinese red chillies about 24 medium, deseeded and chopped
  • 3 tbsp unsalted roasted peanuts
  • 2 stalks lemongrass white part only, finely grated
  • 1 tbsp galangal finely grated (about 1.5cm piece)
  • 5 cloves garlic finely minced
  • 1.5 tbsp shrimp paste in bean oil
  • 0.5 tsp each ground coriander, cumin, and nutmeg
  • 1 tbsp kaffir lime leaves finely sliced (about 6 leaves)
For the Curry
  • 3 tbsp canola or neutral oil
  • 1.25 cups full-fat coconut cream about 270ml can
  • 3.5 tsp white sugar
  • 4.5 tsp fish sauce
  • 0.25 tsp kosher or cooking salt
  • 200 g green beans trimmed and halved (7 oz)
  • 12 leaves Thai basil
To Serve
  • jasmine rice cooked, for serving
  • 2 tbsp unsalted peanuts finely chopped, for garnish
  • fresh red cayenne peppers thinly sliced, optional garnish
  • extra Thai basil leaves for garnish

Method
 

  1. Step 1 – Prepare the Prawn Stock (optional): Peel and devein prawns, reserving shells and heads. In a saucepan, bring chicken stock to a gentle simmer. Add prawn shells and heads, lightly crush them, and simmer uncovered for 15 minutes. Strain through a fine sieve and let sit for 5 minutes to separate any sediment — use only the clear liquid.
  2. Step 2 – Make the Curry Paste: Soak dried chillies in 2 cups boiling water for 30 minutes, then drain (reserve soaking water). In a blender, grind peanuts finely, then add softened chillies, lemongrass, shallots, galangal, garlic, shrimp paste, spices, and kaffir lime leaves. Add about ¼ cup chilli soaking water and blend until smooth and thick.
  3. Step 3 – Cook the Curry: Heat oil in a wok over medium-low heat. Add curry paste and stir constantly for about 5 minutes, until fragrant and darker in color. Stir in 1 cup of prawn stock (or water) and coconut cream, then add sugar, fish sauce, and salt. Simmer gently for 2 minutes, then add green beans and cook until just tender. Add prawns (or chicken) and simmer 2–3 minutes until cooked through. Stir in Thai basil leaves and remove from heat.
  4. Step 4 – Serve: Spoon curry over steamed jasmine rice. Garnish with chopped peanuts, sliced chillies, and fresh Thai basil. Serve immediately while hot and aromatic.

Notes

Tips & Variations:
• Swap prawns for chicken, tofu, or thinly sliced beef.
• Use store-bought Panang curry paste (3–4 tbsp) if short on time — add 1 tsp peanut butter for depth.
• Keep the heat low when adding coconut cream to prevent splitting.
• To make vegan, substitute soy or vegan fish sauce and tofu.
• Freeze leftovers for up to 2 months; reheat gently with extra coconut milk if needed.