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Panang Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 4
  • Category: Curries
  • Method: Stove top
  • Cuisine: Malaysian


This is a simple creamy Panang curry recipe that’s sweet, nutty and slightly pungent. 



  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 red bell pepper, cored and thinly sliced
  • 1 large carrot, peel and chopped bite size (about 1 cup)
  • 1 large potato, peel and chopped bite size (about 1 cup)
  • 2 cups broccoli, chopped
  • 2-4 tablespoons panang curry paste
  • 1 14oz can coconut milk
  • 1/4 cup water
  • 1-2 tablespoons fish sauce or soy sauce for vegan
  • 1 1/2 tablespoon natural creamy peanut butter
  • 1 1/2 teaspoon tamarind paste or lemon juice
  • 1 teaspoon coconut sugar
  • Handful basil leaves, chopped (optional)
  • •Jasmine rice, to serve with


  1. In a medium size pot over medium high heat, add oil and onions and cook until the onions are translucent and soft, about 4-5 minutes.
  2. Add bell pepper, carrot, potato and broccoli and cook for 5 minutes, until the vegetables are soft but still yielding a crunch.
  3. Add curry paste – start with 2 tablespoons and add more if you want spicier – and stir. Add coconut milk, water and fish sauce and bring to a bubbling simmer. Cover and simmer for 10 minutes.
  4. Turn the heat off and stir in peanut butter, tamarind paste, coconut sugar, and chopped basil. For vegans, this is where you would be adding the lime juice.
  5. Serve with rice.


VEGAN PANANG CURRY: Use either Maesri Panang Curry Paste or A Taste Of Thai Panang Curry Paste. Other brands can contain shrimp or fish paste.


  • Serving Size: Without Rice
  • Calories: 297
  • Sugar: 9.8 g
  • Sodium: 665.2 mg
  • Fat: 20.6 g
  • Saturated Fat: 13.8 g
  • Carbohydrates: 22.9 g
  • Fiber: 7.1 g
  • Protein: 4.4 g
  • Cholesterol: 1.8 mg
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