We love Thai food around our house. We have been looking for the perfect Panang curry recipe, and when I never found it I decided to make my own. I think we nailed it. You’ll have to try it and see what you think. If you love Thai recipes, you also might want to try my Thai Ginger Chicken Soup, Tom Khaa Gai, Phad Kee Mow or my Thai Margarita.
It had been a long search. I was trying all the five star recipes I could find, but I always found something missing. My husband has a really good pallet, and he would try each new attempt and say, “It’s good, but I wonder what the restaurants do differently to get it so flavorful.” I really wanted a restaurant quality version of one of our favorite Thai dishes.
This last time I decided I would give up on trying everyone else’s recipes and make my own. When my husband tried it, I got the happy food dance. When my husband REALLY enjoys a recipe I get the happy food dance. It is how I know I’ve succeeded. Apparently this Thai Panang Curry recipe warranted it, and I agree. Forget all the 5 star recipes you have tried. Stick with this one.
Thai Panang Curry Recipe
1 Tbsp soybean, rice bran or vegetable oil
3 Tbsp Panang curry paste
2-3 cups coconut milk, divided (use the larger amount for a more mild flavor…it’s it’s too hot, add more)
1/2 cup water
2 chicken breasts, cubed or sliced
2 tsp sugar or palm sugar
2 Tbsp fish sauce
5 kaffir lime leaves, crumpled
1 fresh thai chile, chopped (If you have a sensitive pallet to heat, use half)
1/4 cup fresh Thai basil leaves, chopped
Stir fry Panang curry paste in hot oil for one minute on medium high heat. Stir in half of the coconut milk and all of the kaffir lime leaves. Add the fresh meat and cook for a few minutes. Add in vegetables (optional…red pepper is great) and cook for a few minutes. Add the rest of the coconut milk and water. Heat until boiling. Add the fish sauce, sugar and chopped thai chile. Simmer on medium low heat until chicken is cooked through, about 5 minutes. Add in thai basil and continue cooking until basil has just wilted (about one minute). Taste and season as needed. I gave you the recipe exactly as I did it, but I say you can re-season or add more coconut milk because people have such varying desires of heat and saltiness.
I really hope you love this recipe as much as we do. Let me know your thoughts.
More Thai Recipes You Will Love
This post was re-vamped and re-published. It originally appeared on Meaningful Mama on May 9, 2013.