Panang Curry Recipe

Prepare aromatics

Heat a large skillet or wok over medium heat. Add vegetable oil and swirl to coat. Add sliced shallot and cook 2–3 minutes until translucent. Stir in minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Bloom the curry paste

Add 3 tablespoons Panang curry paste to the pan. Cook, stirring constantly, 1–2 minutes to bloom the spices and deepen the aroma. Do not let the paste burn; reduce heat slightly if needed.

Pour in the coconut milk (shake can first) and 1 cup stock. Stir to combine and scrape up any browned bits from the pan. Bring the mixture to a gentle simmer.

Add 2 tablespoons peanut butter, 1 tablespoon fish sauce, and 1 teaspoon palm sugar. Whisk or stir until the peanut butter is fully incorporated and the sauce is smooth. Taste and adjust seasoning: add more fish sauce for saltiness, sugar for sweetness.

Let the sauce simmer gently for 5 minutes to meld flavors and slightly thicken.

If using chicken: season pieces lightly with a pinch of salt. Push the simmering sauce to one side, increase heat to medium-high, and add the chicken pieces in a single layer. Cook 2–3 minutes without disturbing to brown lightly, then stir to coat with sauce. If using tofu: add directly and simmer gently, stirring occasionally.

Add sliced carrots and red bell pepper to the pan. Simmer, uncovered, 6–8 minutes until carrots are tender-crisp and chicken is cooked through (internal temp 165°F / 74°C) or tofu is heated through.

Stir in frozen peas and simmer 1–2 minutes until bright green and warmed through.

Turn off the heat. Stir in 1 teaspoon lime juice and taste; adjust with more lime, fish sauce, or sugar to balance sweet, salty, and sour. If the curry is too thick, thin with up to 1/4 cup stock or water; if too thin, simmer 1–2 minutes to reduce.

Fold in most of the Thai basil leaves (reserve some for garnish). Sprinkle crushed roasted peanuts on top. Serve hot with steamed jasmine rice and lime wedges on the side.