Panang Recipe

Prepare coconut milk

Shake the coconut milk can and pour into a bowl. Reserve about 60 ml (1/4 cup) of thicker coconut cream if separated; the remainder will be used later.

Heat a large skillet or wok over medium heat. Add vegetable oil and when hot, add the panang curry paste. Fry the paste for 1–2 minutes, stirring constantly, until fragrant and slightly darker (this blooms the spices).

Slowly stir in the reserved thicker coconut cream (or 60 ml of coconut milk) and continue to cook for 1 minute, allowing the paste to incorporate fully.

Add the remaining coconut milk, increase heat to medium-high, and bring to a gentle simmer.

Stir in fish sauce (or soy sauce), palm sugar, and torn lime leaves. Taste and adjust seasoning — it should be a balance of salty, sweet and slightly tangy. Simmer gently while you prepare vegetables (about 3 minutes).

While the curry base simmers, prepare vegetables: cut broccoli into bite-sized florets, thinly slice red pepper and onion, mince garlic, and grate ginger or galangal.

In a separate skillet or the same pan if there is room, add a small splash of oil over medium heat. Add onion and cook 2–3 minutes until slightly softened.

Add garlic and grated ginger and cook 30–45 seconds until fragrant but not browned.

Add broccoli florets and 3–4 tablespoons of water to the pan, cover briefly and steam 2 minutes to bring them partly tender but still bright and crisp.

Stir in red pepper slices and cubed tofu (if using) and cook 1–2 minutes to combine. The vegetables should be crisp-tender; cook longer if you prefer softer broccoli.

Transfer the vegetables and tofu into the simmering curry sauce and stir to coat. Simmer together 2–3 minutes so flavors meld and everything is heated through.

Remove the pan from heat. Stir in lime juice and most of the basil leaves, reserving a few for garnish. Add sliced red chili if using for extra heat.

Taste and adjust: add more fish sauce/soy for salt, sugar for sweetness, or lime juice for brightness.

Serve the Panang curry immediately over jasmine rice. Garnish with remaining basil leaves and chopped cilantro if desired.