Panang Curry
1 May
Since I’m Indian, I stereotypically loved Indian kadhi (curry) when growing up. After trying Thai food for the first time, Thai curries also became a favorite. However, most Thai restaurants use fish sauce as a base for all curries and don’t have a good substitute on hand. So, I was inspired to learn to make panang so I could make sure and find an equivalent substitute and still enjoy the dish. This experiment was a huge success and I absolutely love the rich flavors in this dish.
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Q: What did Pri say after taking a bite of the delicious panang?
A: Hit me baby one more thai!
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- 2 tbsp. oil
- 2 tbsp. chopped garlic
- 1 tsp. grated ginger
- 2 tbsp. Aroy-D or Mae Anong Panang Curry Paste
Update [2/2/13]: I recently discovered the MAE ANONG PANANG CURRY PASTE, which is a much healthier version of curry paste that I recommend using instead. The measurements are the same. You can purchase the Mae Anong Curry Paste by clicking here. - 2 cans coconut milk (13.5 oz. each) *Trader Joe’s carries light coconut milk with has 50% less fat than regular coconut milk
- 1 tbsp. palm sugar (or brown sugar)
- 1 tbsp. reduced sodium soy sauce
- 1 1/2 tbsp. lime juice
- 1/4 cup roasted and unsalted cashews
- 1 cup chopped white mushrooms
- 1 cup chopped white/yellow onion
- 4 Thai basil leaves
- 4 oz. cubed extra firm tofu
- 5 broccoli florets
- 1 cup red belpepper
- 10 snap peas
- In a seasoned wok, heat oil on medium heat.
- Once hot, add ginger and garlic and let cook until light brown.
- Stir in curry paste.
- Whisk in coconut milk, grated palm sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it’s just how you like it. I used the entire 1 1/2 tbsp. of lime juice.
- Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite; if it is not cooked completely, you can taste the rawness).
- Top with crushed cashews.
- Garnish with Thai basil leaves.
- Serve with Thai Iced Tea (Cha Yen).
- Serve with Fresh Spring Rolls as appetizer.
ingredients
my cooking station
step 2
step 3
step 4
step 4
step 5
step 5
so happy it came out perfectly!!
If your eyes hurt when onions are cut like mine do, put out a small bowl with some white vinegar in it. It cuts the smell almost immediately!
Lovely dish! Made this afternoon and fell in love with it! Thanks!
Thank you, Helaine!
Hey Priya,
I just finished making this dish. For some reason it feels like the flavor is missing, and i followed ur recipe step by step. I usually like this dish sweet, as there anything that i can add to give it a sweet curry taste?
I am sorry to hear it did not turn out to your liking. I would add more palm sugar to give it a sweeter taste.
Just out of curiosity, and because I really like fish sauce and usually have it on hand, if I wanted to use it, where would I add it into the dish?
Also, what was the heat factor on this dish? Panang is usually my all-time favorite dish to order at a thai place, but I’ve never used a store bought paste to try. I have to pretty young children that can’t go too hot.
Hi Alyssa, this dish is not spicy at all if you use the Aroy D curry paste. You can always add red chilli powder to make it spicier. If you make the dish using my recipe, I have no doubts your kids will be able to eat it
Generally, light/thin soy sauce is used in place of fish sauce. As you can see, I don’t use any light/thin soy sauce in this recipe like I do in the pad thai recipe – http://www.recipris.com/2012/01/23/pad-thai/. Nonetheless, you can likely substitute out the soy sauce for fish sauce. Let me know how it turns out so other readers can learn from you too!
Fish Sauce is a finishing ingredient, a top note. It cooks out quickly so add at the end, and serve Nam Pla phrik for dinners to adjust taste for themselves. Nam Pla Phrik is simplu fish sauce (nam Pla) and sliced chiles (phrik) Thai Dragons (Phrik Chee Fa) aren’t too hot, and the wonderful Bird Chiles (Phrik Kee Nue) are hotter and non metaliac in taste. BTW grow your own Thai chiles as the plants are so pretty! The Bird Chiles are rarely if ever sold in US markets. The plants are compact and perfect to put 3 in a hanging basket!
I have been looking for a copycat recipe for the Panang Curry I get at my local Thai carryout and this is it almost EXACTLY. I used thin-sliced chicken breasts instead of tofu.
The only difference actually between this and my carry out’s Panang is that the sauce was thicker… but I think that’s only because I had to let it reduce a little longer to make sure the chicken was cooked through. FANTASTIC!!! Thank you so much!
Oh, wonderful! I’m so glad you liked it and were able to find a way to make it with meat. I’ll let my meat-eater friends know what you did so they can try it too
Hi Erin,
I tend to add Pumpkin puree to my Panang Curry to thicken it and add an additional flavor to it.
It’s awesome! Thanks for this recipe!
I AM going to try this recipe this coming week, I’ve got high hopes since Panang Curry with chicken is my go-to meal at my local Thai restaurant. I’ll let you know how it turns out
I made this tonight and it was delicious, although lacking in eye appeal. I followed the directions without looking through all the lovely step pictures. Afterwards, I took a closer look. There are red peppers and snap peas! Why were these not included in the written directions? Do you usually put those in and if so, what would the quantities be? Thanks
Hi ChristiMy! Wow, I have no clue how I omitted those two ingredients from the list when they were clearly used! Thanks for commenting on that. I’ve added them to the list
Also, with regard to the eye appeal, top the bowl with freshly ground cashews and Thai basil. 
This recipe is fabulous. So much flavor and so easy. And, my vegan son loved it! Thank you. A total keeper.
I know, right!? I feel like the credit should all go to the creators of the Aroy D paste
OMG. I just made this and it is SO good!! Thank you so much for the amazing recipe!!!
I’m so anxious to try it this weekend
it looks delicious..and your faces convince me haha
Aww
I love this dish! One of my favorites!
Found this recipe on Pinterest and I’ve got to say that this looks absolutely divine! I’ve bookmarked this one. I’ll be using chicken or pork with mine, as we’re not huge tofu fans.
Does Ranch 99 have a good selection? I live relatively close to one location. Haven’t tried it yet. Fairly new in town.
Thanks, Jean! Ranch 99 has a huge selection of Asian products/ingredients. It is also really good (and cheap!) for regular groceries and produce.
Where do i find the panang curry paste…the one i found at whole foods has anchoives and i am vegetarian.
Hi Reena, you can find it at Ranch 99 or another Asian market. Otherwise, I have it in my amazon store: http://astore.amazon.com/recipris-20?node=1&page=4
Hi Reena, you can now buy it from me here: http://www.recipris.com/2013/01/27/aroy-d-panang-curry-paste/
You’re recipe is amazing! We made it for Thanksgiving!
Thank you, Claire! I am so glad you enjoyed it
I am an American living in England and have not really ventured out much to try Indian Cuisine, I would like very much to try this, but I was curious if I could use chicken instead of tofu.
Thank you so much
You know, I’ve been asked this question many times and I think the answer is yes but I honestly would not know for sure b/c I have never tried it. My guess would be that you might need to cook the curry longer in step 5 to make sure the chicken is cooked thoroughly. If you try it, please let me know by commenting!
Thanks for this recipe. It was super easy and wonderful. I substituted shrimp for the tofu and that work well.
So good to know! Thank you Heather
Hello!
I really would like to try this, but cannot find the specific brand of panang curry paste you use. I tried amazon as well, but could only find a 6 pack for over $30 – I won’t use that much. Is there another brand you could recommend? I cannot get it locally, as I live in Germany and there are no asian markets near by. Any help would be appreciated!
Hi Renee! Unfortunately, the amazon product you found is the one I also have in my store: http://astore.amazon.com/recipris-20?node=1&page=4. However, if you have an Asian market near you, you can find a different Panang Curry Paste (they have tons on the shelves)! Or you can find another brand on amazon.com. The main reason I used this one is because it does not have fish sauce, oyster extract, etc. like most pastes. If you are not a strict vegetarian, it will be easier for you to find a good alternative on amazon.com by looking at the reviews. I hope this is helpful.
Hi Renee, you can also buy it from me now: http://www.recipris.com/2013/01/27/aroy-d-panang-curry-paste/
This sounds amazing! I used to be too intimidated to make my own Thai food, but I’ve been doing it more & more lately and it’s so worth it!
I’ve seen all your recipes and I am so going to try one soon!! xx, Pri
Like a previous poster, I found this recipe on Pinterest. Got it going on the stove right now – my very first curry! – and I have to say, it tastes delicious! I can’t believe how easy it is to make! I’m an American living in France and thankfully found similar products to everything you listed. My family is a bit meat and potatoes so I am using chicken instead of tofu. Wasn’t sure how it would come out going into the wok raw so lightly browned it before throwing it in. Just hoping my family like this. If not…more for me!!! Thank you!
Thank you, Cat!! I am glad to hear that this recipe works with chicken as so many people have asked me about that! Cheers to having a great dinner with your family. Bon apetit
Great recipe and wonderful clicks! I’ll try getting Arod-D Panang curry paste from Trader Joe’s. Thanks, Priya for posting this.
Hi Shveta! They do not sell the Aroy D brand at Trader Joe’s. I recommend trying an asian supermarket.
Hi Shveta, you can buy it from me by visiting here: http://www.recipris.com/2013/01/27/aroy-d-panang-curry-paste/
I made this recipe tonight and it was SO good. I loved every addition. Thanks!
Hi! I’lll be making this dish on Tuesday for my boyfriend’s birthday – instead of tofu, can I use potatoes? And where can I find Thai basil? I tried at my local farmers market this morning, but they said it was out of season…thanks!
I think potatoes would taste delicious as well! Try any Asian farmers market, they should have it year-round. That’s where I buy mine!
Hi I can’t find the panang curry paste vegan anywhere. I went to trader joe and whole foods.
Hi Reena, you can buy it from me by visiting here: http://www.recipris.com/2013/01/27/aroy-d-panang-curry-paste/
There is a Vegetarian “Fish Sauce” that is based on mushrooms and is quite nice. Normally Penang curry has kapi in it (shrimp paste) which is tyical in Thai curries not fish sauce. Fish Sauce is more of a finishing taste if desired.
I am glad to see you use regular coconut milk as it gives the proper texture and flavour to Thai curries. Coconut oil is good for the health! BTW for those in the US Coconut Sugar is now available at Costco! It gives a softer sweetness rather than a harsh sweetness of processed white sugar.
I too love Thai curries and Indian masalas. I have been to both countries over 30 times since 1989, and find myself playing with Indian/Thai ingredients much as the best Chinese food in the world-is found in India
In Southern Thailand where Penang is tyical they too use lovely Indian spices in some dishes.
BTW those curries in the Plains area of Thailand do not use coconut milk and sometimes are considered healthier, but I admit to loving both.
I really enjoy your blog!
priya your soooo hott marry me!!
Priya your the prettiest girl ever! marry me?
This looks absolutely beautiful, love the colour and the creaminess!
Thank you
I was informed during a Thai cooking class that “light” coconut milk is simply watered down coconut milk. They advised us to buy regular coconut milk and just use less if we wanted to cut the fat in the dish, that way we aren’t paying the same price for more water!
Hi Jenna! You might be right. I checked the ingredient list for the light coconut milk and it is coconut milk & water. However, the comparison chart shows the following per 1/3 cup: Regular coconut milk has 140 calories and 14g fat. Light coconut milk has 50 calories and just 4g fat. I personally haven’t noticed a taste difference between the two so I prefer the light version.
I learned from a Thai chef that store bought light coconut milk is just watered down regular coconut milk. It’s a good money saving tip to just add water to full-fat coconut milk. You can freeze extra canned coconut milk for several months.
I saw this on Pintrest last night and HAD to make it tonight. So I went to my local grocery store (I live in FL) and of course they didn’t have Panang Curry Paste so I substituted Red Curry Paste. I’m not sure of the flavor difference but this dish is amazing! I’m going to locate an Asian market so I can expand my Thai horizons, but I will absolutely make again. Also I used finely chopped chicken in place of tofu and sweet basil instead of Thai Basil. Still, so yummy!!! Thank you for this awesome recipe!
Also, i used one can of light and one can of regular coconut milk to save calories. Can’t wait for lunch tomorrow to have the leftovers!
I am so glad to hear that your substitutes worked
I can’t begin to tell you how excited I am to try this recipe! My mother and I are in love with this dish at restaurants and to know that you’ve created a very simple recipe… omg, I’m itching with excitement to go to the grocery store and make it!! I’ll let you know how it compares, but it looks SCRUMPTIOUS
Aw!! I love your excitement! Definitely post a picture of the final dish on my Facebook page: facebook.com/recipris. Hope it’s everything you hope for!
Hi Priya,
I’d just like to say thank you so much for this recipe! I have a husband who is very difficult to please and he absolutely loved this recipe! I also gave a sample to my parents who said that it tasted like restuarant food.
Once again,
Thank you so much – five star recipe.
Aw, this makes me so happy!!! Thanks Ams! I am really glad you all enjoyed it.
Hi Pri!
Making this right now! Smells wonderful! How do I store the curry paste once it is opened?
Thanks!
Yay! How did it turn out? You can just put it in a plastic ziplock bag (airtight) or a mason jar.
Oh and also, I keep mine in the fridge once I open it!
I just made this for the first time and I have to tell you I loved it. I added some Sriracha after just to spice it up a smidge but it was perfect. Thank you for posting this recipe. I can’t wait to try your Pad Thai
Hi there,
Is this served with rice or do you eat like a soup?
Either! I love it as both.