How to make Pa-Nang Curry
Creamy, cozy, and just a little cheeky—this southern curry mixes Thai soul with Malaysian flair. Smooth spice, rich flavor
and is called sexy peanut butter.
Ingredients
- 150 ml coconut milk
- 50 g Pa-Nang curry paste (store-bought or homemade)
- 100 g protein (chicken, beef, pork, shrimp or tofu)
- 1 kaffir lime leaf: thinly sliced
- 1–2 tsp ground peanuts (or peanut butter, for creaminess)
- 1–2 red chili slices (for garnish)
- 1–2 Thai basil sprigs (optional, for aroma)
Seasoning
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tsp palm sugar (or brown sugar)
Instructions
- Cook the paste – Heat a pan, add 2 tbsp coconut milk. Stir in Pa-Nang curry paste, cook until fragrant and slightly oily.
- Add protein – Stir-fry until coated with paste.
- Pour in coconut milk – Add remaining coconut milk, simmer gently.
- Season – Add fish sauce, palm sugar and ground peanuts. Stir until sauce thickens slightly.
- Finish – Add kaffir lime leaf strips (and Thai basil if using). Adjust taste (should be savory, mildly sweet, rich).
- Garnish – Top with chili slices and a drizzle of coconut cream if desired.
Tips
Pa-Nang curry is thicker than green/red curries and usually eaten with steamed jasmine rice.