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Panang Curry Recipe

Name: Red Lantern Asian Fusion Olympias 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); 4 leaves Kaffir lime leaves, finely sliced (optional); 2 tbs Fish sauce; 1 tsp Palm sugar (or brown sugar); 1 tsp Soy sauce (optional, for extra saltiness / vegetarian); 14 oz Coconut milk (full fat); 1 cup Chicken or vegetable stock (optional, to thin); 1 tbs Lime juice; 1 lb Chicken thighs, boneless skinless, thinly sliced (or tofu for vegetarian); 1 cup Bell pepper, thinly sliced (red preferred); 1 cup Green beans or long beans, trimmed and halved; 0.5 cup Onion, thinly sliced (small/medium); 2 tsp Garlic, minced; 1 tbs Vegetable oil or neutral oil; 0.5 cup Thai basil leaves (or regular basil); 2 tbs Crushed roasted peanuts (optional); 1 pc Fresh red chili, thinly sliced (optional, for heat)

Inspired by Red Lantern Asian Fusion Olympia

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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Panang Curry Paste & Seasoning

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

4 leaves Kaffir lime leaves, finely sliced (optional)

2 tbs Fish sauce

1 tsp Palm sugar (or brown sugar)

1 tsp Soy sauce (optional, for extra saltiness / vegetarian)

Curry Base & Liquids

14 oz Coconut milk (full fat)

1 cup Chicken or vegetable stock (optional, to thin)

1 tbs ReaLime juice

Protein & Vegetables

1 lb Chicken thighs, boneless skinless, thinly sliced (or tofu for vegetarian)

1 cup Bell pepper, thinly sliced (red preferred)

1 cup Green beans or long beans, trimmed and halved

1/2 cup Onion, thinly sliced (small/medium)

Aromatics & Garnish

2 tsp Garlic, minced

1 tbs Vegetable oil or neutral oil

1/2 cup Thai basil leaves (or regular basil)

2 tbs Crushed roasted peanuts (optional)

1 pc Fresh red chili, thinly sliced (optional, for heat)

Method

Panang Curry Paste & Seasoning

Prepare paste

If using store-bought paste, measure 4 tbs and set aside. For homemade paste, briefly fry 4 tbs of freshly made Panang paste in a dry pan 1–2 minutes to bloom the flavors before using.

Thinly slice kaffir lime leaves crosswise into fine ribbons and set aside. Have fish sauce, palm sugar and soy sauce measured and ready.

Curry Base & Liquids

Shake or stir the coconut milk to combine. Reserve about 2–3 tbs of the coconut milk separated in case you want a creamier finish or to temper the paste.

Have stock ready if you prefer a thinner curry; typically add up to 1 cup later to reach desired consistency.

Protein & Vegetables

Slice the chicken thighs into 1/4-inch strips (or press and cube tofu into bite-sized pieces). Slice bell pepper into thin strips, trim and halve green beans, and thinly slice the onion.

Aromatics & Garnish

Mince garlic finely and slice fresh red chili if using. Roughly chop or pluck basil leaves from stems; reserve some whole leaves for garnish.

Cook Curry

Bloom the paste

Heat 1 tbs oil in a large skillet or wok over medium heat. Add the Panang curry paste and sauté, stirring constantly, 1–2 minutes until fragrant and oils release. If you reserved coconut milk, add 2–3 tbs now and stir to loosen the paste and draw out color.

Add aromatics

Add minced garlic and sliced onion to the paste. Cook 1 minute until garlic is fragrant and onion softens slightly.

Add protein

Add the sliced chicken (or tofu) to the pan. Stir to coat pieces thoroughly with the paste and cook 2–4 minutes until the chicken begins to brown and is mostly cooked through (tofu: just heat through and absorb flavor).

Add liquids & vegetables

Pour in the remaining coconut milk and stir to combine. If the curry is too thick, add up to 1 cup stock a little at a time to reach desired consistency. Add bell pepper and green beans. Bring to a gentle simmer and cook 4–6 minutes until vegetables are tender-crisp and chicken is fully cooked (internal temp 165°F / 74°C).

Season and finish

Stir in fish sauce, palm sugar, and soy sauce (if using). Taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or a squeeze of lime juice for brightness. Add sliced kaffir lime leaves and most of the basil leaves; reserve some for garnish. Simmer 1 minute to meld flavors.

Serve

Turn off the heat and stir in lime juice. Serve the curry over steamed jasmine rice or rice noodles. Garnish with remaining basil, crushed roasted peanuts, and sliced red chili.