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Panang Curry Recipe

Name: Nawa Thai Manhattan Beachs Panang Curry Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 tbs Panang curry paste (store-bought or homemade); 3 cloves Garlic, minced; 1 unit Shallot, finely sliced; 1 unit Fresh red chili (optional), thinly sliced; 1 lb Chicken breast or thigh, thinly sliced; 1 unit Red bell pepper, seeded and sliced into strips; 1 cup Green beans or snap peas, trimmed; 1 cup Bamboo shoots (optional), drained; 14 oz Full-fat coconut milk; 1 cup Chicken stock or water; 1 tbs Fish sauce; 1 tsp Palm sugar or brown sugar; 1 tbs Lime juice (fresh); 4 leaves Kaffir lime leaves, torn (or lime zest); 2 tbs Roasted peanuts, roughly chopped (optional); 1 cup Thai basil or cilantro leaves; 1 tbs Vegetable oil or neutral oil

Inspired by Nawa Thai Manhattan Beach

Time35m

Serves4

Make Panang Curry Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry paste & aromatics

4 tbs Panang curry paste (store-bought or homemade)

3 cloves Garlic, minced

1 unit Shallot, finely sliced

1 unit Fresh red chili (optional), thinly sliced

Proteins & vegetables

1 lb Chicken breast or thigh, thinly sliced

1 unit Red bell pepper, seeded and sliced into strips

1 cup Green beans or snap peas, trimmed

1 cup Bamboo shoots (optional), drained

Liquids & coconut

14 oz Full-fat coconut milk

1 cup Chicken stock or water

1 tbs Fish sauce

1 tsp Palm sugar or brown sugar

1 tbs Lime juice (fresh)

Finishing & garnish

4 leaves Kaffir lime leaves, torn (or lime zest)

2 tbs Roasted peanuts, roughly chopped (optional)

1 cup Thai basil or cilantro leaves

1 tbs Vegetable oil or neutral oil

Method

Curry paste & aromatics

Prepare aromatics

Heat 1 tablespoon neutral oil in a large skillet or wok over medium heat. Add the sliced shallot and minced garlic; sauté 1–2 minutes until fragrant and beginning to soften but not brown. Add sliced fresh red chili if using and stir 30 seconds.

Bloom the curry paste

Add 4 tablespoons Panang curry paste to the pan with the aromatics. Stir continuously for 1–2 minutes until the paste becomes fragrant and oil starts to separate slightly from the paste. This step blooms the flavors.

Proteins & vegetables

Cook the chicken

Add the thinly sliced chicken to the pan with the bloomed paste. Increase heat to medium-high. Stir often, stirring to coat the chicken in the paste, and cook 3–4 minutes until the exterior is mostly opaque.

Add vegetables

Stir in the red bell pepper strips, trimmed green beans (or snap peas), and bamboo shoots if using. Cook 1–2 minutes to combine and heat the vegetables slightly before adding liquids.

Liquids & coconut

Add coconut milk and simmer

Pour in the 14 oz can of full-fat coconut milk and 1 cup chicken stock (or water). Stir well to combine with the paste, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook 6–8 minutes, partially covered, until the chicken is cooked through and vegetables are tender-crisp.

Season the curry

Add 1 tablespoon fish sauce and 1 teaspoon palm or brown sugar. Stir and taste; add lime juice (1 tablespoon) and more fish sauce or sugar as needed to balance salty, sweet, and sour. If the curry is too thick, add up to 1/4 cup more stock or water to reach desired consistency.

Finishing & garnish

Finish with kaffir lime leaves and herbs

Tear the kaffir lime leaves (or add lime zest) and stir them into the curry during the last 1 minute of cooking to release aroma. Fold in most of the Thai basil or cilantro, reserving some for garnish.

Serve

Turn off heat. Ladle the Panang curry over steamed jasmine rice or serve alongside. Sprinkle roughly chopped roasted peanuts and remaining herbs on top. Adjust seasoning to taste and serve immediately.