How to Make Thai Panang Curry

For many years I attempted to make Thai food at home and every time it was an epic failure – I just couldn’t come close to matching the Panang curry at my favorite Thai restaurant. Finally I took a Thai cooking class with my husband and learned the right brands to buy and the technique for making Panang curry at home. After 15 months of trial and error we have finally perfected the curry – it’s as close as I am going to get to my favorite restaurant. Serves 6.

Note: You’ll notice a list of specific ingredients (see photos at the end of the post, many of which are available in Asian grocery stores or on Amazon) but once you have them on hand they will last a long time so you’ll be able to make this over and over again.

Ingredients:

1/2 teaspoon sesame oil
1 tablespoon vegetable oil
1 tablespoon Pantai chili paste with soya bean oil + 1/2 teaspoon
1/4 cup Mae Ploy panang curry paste
4 cups Aroy D coconut milk
1/4 JHL pure palm sugar, shaved thin
2 tablespoons Squid brand fish sauce
6 lime leaves, rolled and sliced very thin
2 tablespoons creamy peanut butter
1 pound chicken breast, sliced thin
1 red bell pepper, sliced
1 green bell pepper, sliced
Thai basil
3 cups cooked white or brown rice

Step One: Cook the chicken breast in 1/2 teaspoon sesame oil and 1/2 teaspoon chili paste with soya bean oil in a skillet until done. Set aside in a bowl for later use.

Step Two: Add the vegetable oil, remaining 1 tablespoon chili paste with soya bean oil, and Panang curry paste to the skillet with 1/2 cup of the coconut milk and stir with a whisk until fully combined on medium to high heat, let simmer for 1 minute.

Step Three: Add another 1 1/2 cup of the coconut milk to the mixture along with the peanut butter and shaved palm sugar and whisk, simmer until the sugar is fully dissolved.

Step Four: Add the sliced red and green bell pepper and simmer on medium heat for 5 minutes.

Step Five: Add the chicken, lime leaves, and remaining coconut milk (2 cups) and let simmer for another 5 minutes.

Step Six: Serve over 1/2 cup white or brown rice and top with Thai basil.

Enjoy!