Name: Panang Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Thai
Ingredients: Protein (choose one):; 700g (1.4 lb) whole raw prawns/shrimp, shell-on; OR 350g (12 oz) boneless, skinless chicken thighs, thinly sliced; Prawn Stock (if using prawns):; 1 1/2 cups low-sodium chicken stock; Curry Paste:; 2/3 cup dried Chinese chillies, deseeded and chopped (15g); 3 tbsp unsalted roasted peanuts; 2 lemongrass stems, finely grated (white part only); 2 eschalots, roughly chopped; 1 tbsp galangal, finely grated; 5 garlic cloves, minced; 1 1/2 tbsp shrimp paste in bean oil; 1/2 tsp each: ground coriander, cumin, nutmeg; 1 tbsp finely sliced kaffir lime leaves (~6 leaves); Curry:; 3 tbsp canola oil; 1 1/4 cups full-fat coconut cream (270ml); 3 1/2 tsp white sugar; 4 1/2 tsp fish sauce; 1/4 tsp kosher/cooking salt; 200g (7 oz) green beans, trimmed and halved; 12 Thai basil leaves; Serving & Garnish:; Jasmine rice; 2 tbsp unsalted peanuts, finely chopped; Red cayenne pepper, thinly sliced (optional); Thai basil leaves (3 per serving)

Panang Curry is a rich, spicy, and fragrant Thai dish that’s all about bold flavors and silky textures. This authentic recipe is made entirely from scratch, delivering a curry experience far superior to any jarred paste. Featuring a homemade curry paste, a luscious coconut cream base, and your choice of prawns or chicken, this dish is a true celebration of Thai cuisine.

Panang Curry

Why You’ll Love This Recipe

Authentic flavor that rivals your favorite Thai restaurant
Made completely from scratch—no store-bought curry paste
Perfect for those who love bold, spicy dishes
Offers flexibility with protein—choose prawns or chicken
Great way to explore traditional Thai cooking techniques
Rich, creamy texture from full-fat coconut cream
Freezer-friendly for meal prep
Beautifully aromatic with kaffir lime, lemongrass, and Thai basil
A rewarding challenge for the home cook
Impresses dinner guests with stunning, layered flavors

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Choose One Protein

700g whole raw prawns/shrimp (with shells)
or 350g boneless, skinless chicken thighs, sliced

For Prawn Stock

1½ cups low-sodium chicken stock

Curry Paste

⅔ cup dried Chinese chillies (about 24 chillies, deseeded and chopped)
3 tbsp unsalted roasted peanuts
2 stalks lemongrass, finely grated (white/pale green parts only)
2 eschalots, roughly chopped
1 tbsp finely grated galangal
5 garlic cloves, minced
1½ tbsp shrimp paste in bean oil
½ tsp each: ground coriander, cumin, nutmeg
1 tbsp finely sliced kaffir lime leaves (about 6 leaves)

For the Curry

3 tbsp canola oil
1¼ cups full-fat coconut cream
3½ tsp white sugar
4½ tsp fish sauce
¼ tsp kosher salt
200g green beans, halved
12 Thai basil leaves

To Serve & Garnish

Jasmine rice
2 tbsp chopped unsalted peanuts
Sliced red cayenne peppers (optional)
Additional Thai basil leaves

Directions

Prawn Stock (Skip if using chicken or pre-peeled prawns):

Peel and devein the prawns, reserving the heads and shells.
Simmer chicken stock in a pot. Add prawn heads/shells, reduce heat, and simmer uncovered for 15 minutes, occasionally crushing heads with a masher.
Strain the stock, discard solids, and let sediment settle. Pour off the clear stock and set aside.

Curry Paste:
4. Deseed dried chillies and soak in 2 cups boiling water for 30 minutes. Drain and reserve soaking liquid.
5. Blend peanuts until fine. Add soaked chillies and all other curry paste ingredients, plus ¼ cup of reserved chilli water. Blend until smooth. Add more water if needed.

Make the Curry:
6. Heat oil in a deep pan over medium-low. Add curry paste and cook for 5 minutes, stirring constantly, until it darkens and smells fragrant.
7. Add 1 cup of the clear prawn stock (avoid sediment), coconut cream, sugar, fish sauce, and salt. Stir to combine.
8. Add green beans and simmer for 2 minutes.
9. Add prawns or sliced chicken and simmer for another 2–3 minutes, until cooked.
10. Stir in Thai basil leaves. Taste and adjust seasoning.

To Serve:
11. Serve over jasmine rice. Garnish with chopped peanuts, sliced cayenne peppers (optional), and extra Thai basil.

Servings and timing

Servings: 4–5
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour (including 30 minutes chilli soaking)

Variations

Chicken Panang Curry: Swap prawns for thinly sliced chicken thighs. Skip the stock-making step and use chicken stock directly.
Less Spicy Version: Reduce the number of chillies and deseed thoroughly. However, note that chilli provides flavor as well as heat.
Vegetarian Version: Substitute prawns with tofu and shrimp paste with miso paste. Use vegetable broth instead of chicken stock.
Nut-Free Version: Omit peanuts from paste and garnish, or use sunflower seeds for a similar richness.
Creamier Texture: Add a bit more coconut cream toward the end for a silkier finish.
With Vegetables: Add bell peppers or baby corn for added color and crunch.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze for up to 3 months. Freeze without Thai basil for best results.
Reheat: Gently reheat on the stove over medium heat, adding a splash of water or coconut cream to loosen the sauce.
Note: Basil can turn dark and bitter after freezing—add fresh upon reheating if possible.

FAQs

Is Panang curry very spicy?

Yes, this version is authentically spicy. The dried chillies bring both heat and essential flavor.

Can I make this with jarred curry paste?

This recipe is specifically designed to be made from scratch. For convenience, you can use Maesri Panang Curry Paste in other recipes.

Can I use frozen prawns?

Yes, thaw them fully and pat dry before cooking. You can skip the stock-making step if using pre-peeled prawns.

Can I make it ahead?

Yes, the curry paste can be made up to 1 week in advance and stored in the fridge or frozen for longer.

What if I can’t find galangal?

Substitute with the same amount of ginger plus ¼ tsp lime zest for a similar flavor.

Is coconut cream the same as coconut milk?

No. Coconut cream is thicker and richer. Use full-fat coconut cream for best results.

Can I use store-bought fish stock?

It’s not recommended. Store-bought fish/seafood stock often has overpowering flavors. Use chicken stock for a cleaner base.

What’s the best substitute for Thai basil?

Italian basil works in a pinch, though it lacks the aniseed note of Thai basil.

What type of dried chillies should I use?

Use Chinese dried chillies. Avoid Thai or Indian chillies, which are much spicier and can overpower the dish.

What if my curry paste is too thick to blend?

Add more reserved chilli soaking liquid, 1 tablespoon at a time, to achieve a smooth consistency.

Conclusion

Making Panang Curry from scratch is a labor of love that rewards you with a dish bursting with complexity, heat, and authentic Thai flavor. It’s a wonderful way to explore traditional cooking techniques and impress family or guests with a homemade curry that rivals restaurant quality. With bold aromatics, creamy coconut, and a spicy kick, this Panang Curry is a must-try for anyone serious about Thai cuisine.