Pa Nang Curry Recipe

Bloom paste

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sliced shallot and sauté until fragrant and softened, about 1–2 minutes. Add 3 tablespoons Pa Nang curry paste and cook, stirring constantly, for 1–2 minutes until the paste becomes aromatic and slightly darker (this blooms the spices). If using sliced Thai red chili, add it with the paste.

Pour in 8 ounces (about half) of the coconut milk and stir to combine with the paste, scraping any browned bits from the pan. Allow the mixture to come to a gentle simmer and cook for 2–3 minutes so the coconut fat emulsifies with the paste.

Add the torn kaffir lime leaves (or lime zest), 1 tablespoon fish sauce, and 1 teaspoon palm sugar. Stir and simmer for another 1 minute to marry flavors.

Add the chicken (or tofu) pieces to the pan, stirring to coat each piece with the curry mixture. Pour the remaining 6 ounces (about 3/4 cup) coconut milk over the chicken so there is enough sauce to simmer. Bring to a gentle simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, about 8–10 minutes (tofu: simmer 5–7 minutes until heated through and well-coated).

When the chicken is nearly done (last 2–3 minutes), add the sliced red bell pepper and snow peas or green beans. Simmer briefly so vegetables remain crisp-tender.

Taste the curry and adjust seasoning: add more fish sauce for saltiness, a pinch more palm sugar for sweetness, or a squeeze of lime for brightness. Stir in the torn Thai basil leaves and remove from heat so the basil wilts but stays vibrant.

Garnish with roughly chopped roasted peanuts and serve lime wedges on the side.

Spoon steamed jasmine rice into bowls, ladle Pa Nang curry over the rice, and finish with extra basil, peanuts, and a lime wedge. Serve immediately.