Pa Nang Dinner Recipe

Prepare cornstarch slurry

In a small bowl whisk together the cornstarch and warm water until smooth; set aside.

Shake or stir the coconut milk so the cream and liquid are combined. Reserve 1/2 cup of coconut milk (for frying the curry paste) and measure the remaining 1.5 cups for the sauce.

In a heavy skillet or wok over medium heat, add 1/2 cup coconut milk. Bring to a gentle simmer and add the red curry paste. Cook, stirring constantly, for 1–2 minutes until fragrant and the oil separates slightly from the paste.

Pour in the remaining 1.5 cups coconut milk, stir to combine, then add fish sauce and palm sugar. Stir and simmer gently for 3–4 minutes to meld flavors.

Add the sliced kaffir lime leaves if using, and simmer 1 minute. Stir in the cornstarch slurry to slightly thicken the sauce. Taste and adjust: add more fish sauce to increase saltiness, or 1 tsp sugar if needed. Finish with lime juice and half of the torn basil; stir and remove from heat while you cook the protein and vegetables.

Pat the chicken slices dry and season lightly with a pinch of salt and the ground pepper.

Heat a large wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat. When shimmering, add the minced garlic and sliced shallot; stir-fry 20–30 seconds until aromatic but not browned.

Add the chicken in a single layer and stir-fry for about 3–4 minutes until the outside is mostly cooked and lightly browned.

Add the mushrooms, bell peppers, green beans, baby corn, and sliced onion. Stir-fry together for 2–3 minutes so vegetables stay crisp-tender.

Return the pan to medium heat (if it cooled). Pour the prepared Pa Nang sauce over the chicken and vegetables, gently mixing to coat. Bring to a gentle simmer and cook 2–3 more minutes until chicken is cooked through (internal temp 165°F / 74°C) and vegetables are tender-crisp.

Taste the curry and adjust seasoning: add more fish sauce for salt, a squeeze of lime for brightness, or a little sugar if too tart. Stir in the remaining torn basil leaves and remove from heat.

Spoon steamed jasmine rice into bowls or onto plates. Ladle the Pa Nang curry over the rice.

Garnish with extra Thai basil leaves, crushed peanuts if using, and lime wedges on the side. Serve immediately.