Panang Curry Recipe

Cook jasmine rice

Rinse jasmine rice under cold water until water runs mostly clear. Combine rinsed rice, 2.25 cups water and 0.25 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes before fluffing with a fork.

If using chicken, slice thinly across the grain. If using tofu, press briefly to remove excess moisture and cube. Trim green beans and halve if long. Slice bell peppers into thin strips and zucchini into 1 cm half-moons. Tear kaffir lime leaves into pieces (stack and roll, then slice or tear). Roughly chop roasted peanuts or pulse in a food processor to a coarse powder. Pick basil leaves from stems. Measure out curry paste and coconut milk.

Bloom the curry paste

Heat 1 tablespoon neutral oil in a wide skillet or wok over medium heat. Add 3 tbs panang curry paste and cook, stirring, for 1–2 minutes until fragrant and slightly darker, being careful not to burn.

Pour in 200 ml of the coconut milk and stir to combine with the paste, scraping browned bits from the pan. Simmer gently for 2–3 minutes until the sauce becomes glossy and the oil separates slightly.

Add the remaining 200 ml coconut milk and bring to a gentle simmer. Stir in 2 tbs fish sauce and 1 tsp palm sugar. Taste and adjust balance: add up to 0.5 tbs more fish sauce for saltiness or a little more sugar to tame heat. Stir in 1 tbs lime juice.

Add the torn kaffir lime leaves and 3 tbs ground roasted peanuts to the sauce, stirring to incorporate. Keep the sauce at a low simmer while preparing vegetables and protein.

If using chicken: push sauce to one side, add a small splash of oil if pan is dry, and add the sliced chicken in a single layer. Cook over medium-high heat, stirring occasionally, 3–4 minutes until mostly cooked through. If using tofu: add tofu to the sauce and simmer gently, turning pieces so they absorb sauce, 4–5 minutes until heated through and edges start to color.

Add the green beans to the pan and simmer 2 minutes. Then add the bell peppers and zucchini and cook 2–3 minutes more until vegetables are tender-crisp. Taste the curry and adjust seasoning with up to 0.5 tbs fish sauce or a pinch of salt if needed.

If the sauce seems too thick, add 1–2 tbs warm water or coconut milk to reach desired consistency. Finish by stirring in most of the Thai basil leaves (reserve a few for garnish) and cook 30–60 seconds until wilted.

Turn off heat and stir in an additional 1 tsp lime juice if desired for brightness. Spoon the curry into serving bowls over steamed jasmine rice. Garnish with remaining Thai basil leaves, a sprinkle of the ground roasted peanuts, and optional fresh cilantro.