Panang Curry Recipe

Prepare dried chilies

Remove stems and seeds from dried red chilies. Place chilies in a bowl and cover with hot water. Soak for 20–30 minutes until softened, then drain well and squeeze out excess water.

Toast whole spices (optional)

In a dry skillet over medium heat, toast ground coriander and ground cumin for 30–45 seconds just until fragrant. Allow to cool.

Blend paste

In a food processor or high-speed blender, combine drained softened chilies, shallots, garlic, galangal, lemongrass, cilantro roots, kaffir lime zest, toasted ground spices, white pepper, shrimp paste, salt, and 2 tsp neutral oil. Process to a smooth thick paste, periodically scraping down the sides. Add a teaspoon or two of water or oil if needed to help blending. Taste and adjust salt or shrimp paste.

Reserve 3 tablespoons of the paste for the curry. Any leftover paste can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.

Prepare coconut milk

Shake the can of coconut milk and pour into a bowl. If it separates, skim the thick cream that rises to the top—the recipe uses the whole can, but start by simmering the thicker portion first to bloom the paste.

Fry the paste

Heat 1 tbsp oil in a wide skillet or wok over medium heat. Add 3 tbsp Panang curry paste and fry, stirring constantly, for 1–2 minutes until aromatic and the oil begins to separate from the paste.

Add coconut milk

Add 1 cup of coconut milk (preferably the thicker cream) to the pan and stir to combine. Bring to a gentle simmer, stirring so the paste fully dissolves into the coconut milk and the mixture is smooth.

Cook chicken

Add the sliced chicken thighs to the simmering paste-coconut mixture. Cook for 4–6 minutes until the outside of the chicken is mostly cooked through.

Add remaining coconut milk and seasonings

Pour in the remaining 1 cup coconut milk, add palm sugar and fish sauce, and stir to combine. Add kaffir lime leaves. Reduce heat to medium-low and simmer gently for 6–8 minutes, allowing the chicken to finish cooking and the sauce to thicken slightly.

Add vegetables

Add the sliced red bell pepper and cut green beans to the curry. Simmer for another 3–4 minutes until the vegetables are tender-crisp and the sauce has thickened to a glossy consistency. Taste and adjust seasoning with salt, fish sauce, or sugar as needed.

Finish with basil and garnish

Stir in the Thai basil leaves and remove the pan from heat. Let the basil wilt into the sauce for 30–60 seconds. Serve the Panang curry hot over steamed jasmine rice, garnished with chopped roasted peanuts and lime wedges on the side.