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Panang Curry recipe served on a plate, by Thai Meric Eatery & Bar

Jul 14 2026

Restaurants›Thai Meric Eatery & Bar›Panang Curry Recipe

Panang Curry Recipe

Inspired by Thai Meric Eatery & Bar

Time45m

Serves4

Make Panang Curry Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curry Paste

1 tbs Coriander seeds

1 tbs Cumin seeds

5 pieces Dried red chilies

1 tbs Galangal, sliced

1 stalk Lemongrass, chopped

3 pieces Kaffir lime leaves, shredded

1 tbs Shrimp paste

3 cloves Garlic, minced

2 pieces Shallots, chopped

Curry Ingredients

1 2/3 cup (400 ml) Coconut milk

1 1/8 lb (500 g) Chicken breast, diced

2 tbs Tuscany sunflower oil

1 pieces Bell pepper, sliced

7.05 oz (200 g) Bamboo shoots, drained

1 tbs sugar

2 tbs Fish sauce

1 cup Fresh basil leaves

Method

Prepare Curry Paste

1

Toast spices

In a dry skillet over medium heat, toast coriander seeds and cumin seeds until fragrant, about 2-3 minutes. Let cool.

2

Blend ingredients

In a blender or food processor, combine toasted coriander seeds, cumin seeds, dried red chilies, galangal, lemongrass, kaffir lime leaves, shrimp paste, garlic, and shallots. Blend until a smooth paste forms, adding a little water if necessary.

Cook Curry

3

Heat oil

In a large pot or wok, heat vegetable oil over medium heat.

4

Cook curry paste

Add prepared curry paste to the pot and sauté for about 3-5 minutes until fragrant.

5

Add chicken

Stir in the diced chicken breast and cook until it is no longer pink, about 5 minutes.

6

Add coconut milk

Pour in the coconut milk and stir well to combine. Bring to a gentle simmer.

7

Add vegetables

Add sliced bell pepper and bamboo shoots to the pot and simmer for 10-15 minutes, until the chicken is fully cooked and the vegetables are tender.

8

Season the curry

Stir in sugar and fish sauce. Adjust seasoning to taste.

9

Finish with basil

Remove from heat and stir in fresh basil leaves just before serving.