Panang Curry Recipe

Name: Panang Curry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 tablespoon olive oil; ½ red onion; 2 bell peppers; 1 garlic clove; 1 inch knob fresh ginger; 4 teaspoons red curry paste; 1 (15 ounce) can full-fat coconut milk; 1 heaping tablespoon peanut butter; 2 to 3 tablespoons maple syrup; 1 tablespoon fresh lime juice; 1 teaspoon fine sea salt; 2 teaspoons arrowroot or cornstarch; ¼ cup fresh cilantro or basil; 1 pound Baked tofu; chopped peanuts

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Calories
361 kcal
Course
Main Course
Cuisine
Thai

Panang Curry Recipe

Dana Benson

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Make Panang Curry at home with this easy recipe! It uses simple ingredients but tastes like it came from a restaurant.

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Ingredients

Servings

1 tablespoon olive oil
½ red onion , sliced
2 bell peppers (any color)
1 garlic clove , minced
1 inch knob fresh ginger , minced
4 teaspoons red curry paste (see notes)
1 (15 ounce) can full-fat coconut milk
1 heaping tablespoon peanut butter
2 to 3 tablespoons maple syrup
1 tablespoon fresh lime juice , plus the zest from the lime
1 teaspoon fine sea salt , plus more to taste
2 teaspoons arrowroot or cornstarch (optional thickener)
¼ cup fresh cilantro or basil , chopped
1 pound Baked tofu (or cooked protein of choice)
chopped peanuts , for garnish

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Instructions

Drizzle the olive oil in a large, deep skillet over medium-high heat. Saute the onion and bell peppers until they start to soften, about 3 to 5 minutes.
Use a microplane to finely mince the garlic and ginger into the pan. Add the curry paste and stir briefly, about 1 minute.
Next, add the whole can of coconut milk, peanut butter, 2 tablespoons of maple syrup, the zest from one lime, the tablespoon of lime juice, and 1 teaspoon of fine sea salt. Stir well, breaking up any visible clumps of curry paste or peanut butter. Bring the liquid to a gentle simmer.
While you wait on the sauce to simmer, add the 2 teaspoons of arrowroot or cornstarch to a ½ cup of water in a small bowl. Use a whisk or fork to stir until the starch has dissolved, then pour the mixture into the simmering sauce. This will thicken the sauce slightly, but this step is optional. If you want to skip the starch, add ½ cup of water to the sauce for a runnier consistency.
Add the freshly chopped basil or cilantro, along with your favorite cooked protein, and stir until the herbs have wilted. Now taste and adjust the flavor of the sauce. I usually add another tablespoon of maple syrup, because Panang curry is on the sweeter side, and another ¾ teaspoon of fine sea salt, but this will vary based on your taste buds and the type of salt you use. (White table salt will taste different than kosher salt or pink salt.) Note: Add ¼ teaspoon of salt at a time until the sauce tastes flavorful, and remember it will be diluted slightly when served over rice.
Once you're happy with the flavor, serve this panang curry over cooked rice and garnish it with chopped peanuts and extra herbs, if you like. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for 1 of 4 servings, assuming you use extra-firm tofu in the sauce. The protein per serving will be much higher if you use 1 pound of chicken, instead. This information is automatically calculated using generic ingredients, so it's just an estimate, not a guarantee.
Curry Paste Note: This recipe tastes best when you use Mekhala red curry paste. I found it at Whole Foods, but you can also order it online. Making this with Thai Kitchen's red curry paste won't be nearly as flavorful. See the full post above for the other curry paste I tested with this recipe.
Sweetener Note: I use maple syrup to keep this recipe vegan and naturally sweetened. Brown sugar can be swapped, or you can use honey if you don't need a vegan dish.

Nutrition Information

Show Details

Calories 361kcal (18%) Carbohydrates 18g (6%) Protein 11g (22%) Fat 29g (45%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Sodium 672mg (28%) Potassium 588mg (17%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 2653IU (53%) Vitamin C 80mg (89%) Calcium 82mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 361 kcal

% Daily Value*

Calories	361kcal	18%
Carbohydrates	18g	6%
Protein	11g	22%
Fat	29g	45%
Saturated Fat	21g	105%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Sodium	672mg	28%
Potassium	588mg	13%
Fiber	2g	8%
Sugar	11g	22%
Vitamin A	2653IU	53%
Vitamin C	80mg	89%
Calcium	82mg	8%
Iron	5mg	28%