Gaeng Panang recipe served on a plate, by Pekin the Chef
Jul 09 2026
Restaurants›PAI›Gaeng Panang Recipe

Gaeng Panang Recipe

Inspired by PAI
Time30m
Serves4

Thick panang curry sauce with makrut lime leaves, Thai basil leaves, red bell peppers, and coconut milk. (contains shrimp paste) Choice of Chicken, Beef, Shrimp, or Tofu & Veggies (seafood mushrooms and snow peas). Served with jasmine rice. Mild spice level; cannot be adjusted. Gluten-free/Dairy-free available upon request.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Jasmine Rice

Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, usually about 15 minutes, using a rice cooker or on the stovetop.

2

Cook the Protein

In a large pan or wok, heat the vegetable oil over medium heat. Add the chicken, beef, shrimp, or tofu and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

3

Make the Curry Sauce

In the same pan, add the Panang curry paste and cook for 1-2 minutes until fragrant. Slowly add the coconut milk, stirring to combine. Add the shrimp paste, fish sauce, and sugar. Bring to a simmer.

4

Add Vegetables

Add the sliced red bell pepper, snow peas, and seafood mushrooms to the curry sauce. Simmer for 5 minutes until the vegetables are tender.

5

Finish the Dish

Return the cooked protein to the pan. Add the makrut lime leaves and Thai basil leaves. Stir well and let cook for another 2-3 minutes until everything is heated through.

6

Serve

Serve the Panang curry over a bed of jasmine rice. Enjoy!