Panang Curry Recipe
Sweet potatoes, kaffir lime leaves, and string beans with coconut milk. Served with jasmine rice. Spicy. Gluten-free.
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Ingredients
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Curry & Vegetables
Aromatics & Seasoning
Garnish & Rice
Method
Curry & Vegetables
- 1
Prepare rice
Rinse jasmine rice under cold water until the water runs clear. Combine 1 cup rinsed rice with 1.25 cups water in a small pot, bring to a boil, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and steam covered 10 minutes.
- 2
Sauté aromatics
Heat 1 tablespoon oil in a medium skillet or wok over medium heat. Add sliced shallot and minced garlic; cook 1–2 minutes until fragrant and softened but not browned.
- 3
Bloom the curry paste
Add 3 tablespoons Panang curry paste to the aromatics and stir-fry 1–2 minutes until the paste is fragrant and begins to release oil.
- 4
Add coconut milk
Pour 2 cups full-fat coconut milk into the pan, stirring to combine with the paste. Bring to a gentle simmer over medium-low heat.
- 5
Cook sweet potatoes
Add the 1/2-inch sweet potato cubes to the simmering coconut milk. Simmer, partially covered, 10–12 minutes until sweet potatoes are nearly tender (test with a fork). Stir occasionally to prevent sticking and to coat the potatoes with sauce.
- 6
Add beans and peppers
Add the 1 cup string beans and sliced red pepper (if using) and continue simmering 3–4 minutes until beans are bright and just tender-crisp. If sauce reduces too much, add 2–4 tablespoons water to reach desired consistency.
- 7
Finish with kaffir leaves and seasoning
Tear 4 kaffir lime leaves into pieces and stir into the curry along with 1 teaspoon palm sugar, 1 tablespoon fish sauce (or tamari), 1 teaspoon fresh lime juice, and 1 teaspoon chili flakes or sliced chiles. Taste and adjust: more fish sauce for salt/umami, more sugar for sweetness, more lime for brightness.
- 8
Garnish & Serve
- 9
Plate: spoon steamed jasmine rice into bowls. Ladle Panang curry alongside or over the rice.
- 10
Garnish with fresh basil leaves, toasted peanuts (if using), additional sliced chiles for heat, and lime wedges on the side. Serve hot.