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Thai Panang Curry Recipe

Thai Panang Curry Recipe
Thai Panang Curry Recipe (Chicken Breast Fillet)
Thai Panang Curry Recipe
Thai Panang Curry (Beef Version)

According to the TasteAtlas, Panang Curry is the best-tasting stew meal in the world. I am very happy to share it with you all! 

In Thailand, there are many different Thai curries that can be found, and “Panang Curry” is one of them that is highly well-liked. Similar to Thai Red Curry, but creamier, richer, and with a hint of sweetness.

Thick and creamy Panang is a hearty Thai curry. You can use any of your favorite meat, Beef, Chicken, Shrimp, Salmon, Lobster, seafood medley, tofu or any of your favorite veggies (if you’re a vegetarian).

Cooking Panang is just a quick meal that takes 30 minutes to prepare and requires few ingredients once your panang paste is ready. Saute the meat, stir fry the paste, simmer with coconut milk..and your done! Very Quick and easy to make meal!

You can prepare this dish according to your preference, to buy a Panang Curry Paste or make your own from scratch (I have provided the recipe below).

To prepare this dish, a curry paste must first be made utilizing some of the most well-liked ingredients in Thailand, such as galangal, lemongrass, etc. We’ll also add Knorr Beef/Chicken Cubes to the curry to give it a meatier flavor. To save time, you may get Panang Curry Paste from major groceries in the metro, Asian Stores or from online merchants like Lazada, Shopee, and Amazon. I like the Pantai Panang Curry Paste. There are numerous companies that provide genuine Thai Panang Curry Paste. But I have the recipe, and it’s really simple to create!

Watch the Recipe Video of Thai Panang Curry Chicken Fillet Version
Pantai Panang Curry Paste - bought online at Lazada for about ₱40
Pantai Panang Curry Paste – bought online at Lazada for about ₱40

Thai Panang Curry Recipe


  • ½ kilogram chicken breast fillet, diced or sirloin beef, thinly sliced (alternatively pork, shrimp, tofu, any seafood)
  • 2 tbsp Panang Curry Paste, adjust to your taste (recipe from scratch below) or if using Pantai, 1 whole pack/50g
  • 400ml can coconut milk/or Coconut Cream
  • 3 tbsp fish sauce
  • Red Bell Pepper (optional)
  • Red Chilli to garnish
  • Sesame oil (or veg/olive substitute)
  • Garnish with fresh Basil leaves


  1. In a wok pan fry the diced chicken fillet or beef in sesame oil. (You can use any of your preferred meat, like chicken, salmon, shrimp, tofu, pork, seafood medley or add any veggies you love.)
  2. Do this in batches to get a lovely charred effect and set to the side. Add some more oil to the pan along with the curry paste. Just start with 2 tbsps, or add more or use less depending on your spice tolerance.
  3. Return the chicken fillet/ beef to the wok alongside the shallots and peppers or other veggies you want to add if using. Pour in the coconut milk, fish sauce and a tsp of sugar then leave to simmer (slow cooking) for 20 mins or just until the coconut milk starts to render its own oil.
  4. Serve with the rice and garnish with fresh chilli’s or strips of bell pepper and garnish with Fresh Thai basil. Serve and enjoy!

Panang Curry Paste (from scratch)


  • 10-12 pcs Dried Red Chilli
  • 2 shallots/sibuyas tagalog (or onions)
  • 5-6 cloves of Garlic
  • 4 pcs Lemon Grass Stick
  • 1 small Lime Peel, about 1 tbsp when chopped
  • 3 pcs Lime Leaves
  • 1 pc Galangal/Thai Ginger, (about 2 inches)
  • 1 tsp Thai Shrimp Paste (or any shrimp paste)
  • 4 pcs Coriander/Wansoy Roots, (the small white roots)
  • 1 Knorr beef/chicken Cubes
  • 1 ½ tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 50g roasted Peanuts (any peanuts without red skin)
  • Salt, to taste 
  • 2 tbsp palm sugar (or white sugar)
  • 1-2 tsp fish sauce, to taste
  • a handful of Thai Basil


  1. Just chop all of the ingredients in small pieces and blend well in a blender/food processor until it becomes a paste.