Quick and Easy Panang Curry
By Sho @ Hungry for Thai
on
Feb 4th 2025 
An authentic Panang Curry recipe: Thai curry with tender pork simmered in a rich, creamy, and slightly sweet Panang curry sauce—full of flavor and absolutely delicious!
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Table of Contents
Panang Moo is one of those Thai curry dishes that almost everyone loves!
It’s a popular Thai curry known for its rich, creamy, and slightly sweet flavor, with a hint of peanut.
It's got just the right balance of creaminess and spice—flavorful but not too fiery, so it's super easy to enjoy.
The best part? You can make it with any protein you like—beef, chicken, pork, or even seafood like shrimp.
But let's be real, pork Panang curry is hands down the most popular choice, and once you try it, you'll see why! 🍛🔥😋
What you'll need
- Pork Shoulder – A tender and flavorful cut of pork, perfect for slow cooking in curry to absorb all the rich flavors.
- Panang Curry Paste – A fragrant Thai curry paste made from a blend of dried chilies, lemongrass, galangal, garlic, shallots, and spices.
- Coconut Milk – A creamy and rich liquid extracted from coconut flesh, giving the curry its signature texture and taste.
- Roasted Peanuts – Adds a nutty aroma and subtle crunch, enhancing the depth of flavor in the curry.
- Red Chili– Bring little heat and colorful to the dish.
- Kaffir Lime Leaves – Aromatic leaves that add a citrusy, refreshing fragrance to balance the creamy richness.
- Palm Sugar – A natural sweetener derived from palm sap, adding a mild caramel-like sweetness.
- Salt or Fish Sauce – Essential for seasoning, fish sauce adds umami depth, while salt helps balance the flavors.
Make this deliciously creamy Thai Panang Curry in under 30 minutes! A perfect blend of coconut milk, curry paste, and tender meat or tofu. Rich, bold, and comforting.
💡 If you’re a curry lover, here are some Thai curry recipes you’ll love:
- Green Chicken Curry
- Northern Thai Curry Noodle Soup (Khao Soi)
- Pumpkin Curry (Vegetarian & Vegan)
- Steamed Red Curry Custard (Hor Mok)
- Thai Yellow Chicken Curry with Potatoes
You may notice the different colors in Thai curries and wonder why there are so many.
Check this out: What’s the Difference Between Red, Green, and Yellow Thai Curries?
You’ll learn how each curry has its own unique color and flavor.
FAQs
Panang curry is a Thai-style curry known for its rich, creamy texture and slightly sweet, nutty flavor. It's thicker than traditional Thai curries and uses coconut milk, Panang curry paste, and kaffir lime leaves for its signature taste.
Yes! While pork is the most popular choice, you can substitute it with chicken, beef, shrimp, or even tofu for a vegetarian version.
Panang curry is typically milder than red or green curry. It's rich and slightly sweet with a gentle heat. You can adjust the spiciness by:
- Using less curry paste
- Adding more coconut milk
- Choosing a milder curry paste brand
Yes! The peanuts add a nutty depth, but you can skip them if you have an allergy or prefer a nut-free version.
It can be! The main ingredients are naturally gluten-free, but be sure to check your fish sauce and Panang curry paste for any hidden gluten.
It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Yes! It freezes well for up to 3 months. Store in an airtight container. The coconut milk might separate when thawed, but just stir while reheating gently.
Panang curry is versatile! Try it with:
- Chicken
- Beef
- Shrimp
- Tofu
- Mixed vegetables
This Thai Panang Curry is so good, it might just become your new go-to comfort dish! 🥰
It’s creamy, rich, and packed with bold flavors—plus, it’s super easy to whip up with pantry-friendly ingredients.
Whether you’re team chicken, beef, or tofu, you’re gonna love this cozy curry.
💬 Let me know if you give this Panang Curry recipe a try—I’d love to hear how it turns out for you!
Quick and Easy Panang Curry
Prep time
10 minutes
Cook time
15 minutes
Serves
2
Ingredients
Steps
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Cooking Quick and Easy Panang Curry:
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Finely slice the kaffir lime leaves and thinly slice the chilies.
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Cut the pork into small pieces, not too thick.
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Divide the coconut milk into two parts. Heat the first portion in a pan over medium heat until the oil separates.
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Add the Panang curry paste and stir until fragrant.
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Add the pork and stir until well combined.
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Pour in the rest of the coconut milk and season with fish sauce and palm sugar.
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Once the curry comes to a boil, reduce the heat to low and let it simmer until the pork is tender. Stir in the ground roasted peanuts and mix well for about 2 minutes.
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Sprinkle in finely sliced kaffir lime leaves and red chili, then stir everything together. Ready to serve!
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Nutritional info
% of daily valueCalorie Breakdown
Protein
460 cal
Fat
1546 cal
Carbs
168 cal
Tips
- If you want an extra-rich and creamy texture, use full-fat coconut milk.
- Sauté the curry paste properly in coconut milk until the oil separates. This enhances the aroma and deepens the flavor.
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