Panang Curry with Meat – Creamy, Aromatic & Easy to Make
Panang Curry is one of the most popular Thai dishes: creamy, slightly sweet, and intensely aromatic with a subtle peanut note. With ready-made Panang Curry Paste, this dish is quick and authentic – perfect for your home!
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Ingredients (for 2–3 servings)
- 1 packet of Jarome Panang Curry Paste (approx. 50 g)
- 300 g meat (chicken, beef, or pork), thinly sliced
- 400 ml coconut milk
- 1–2 tbsp fish sauce
- 1 tsp sugar (palm sugar or brown sugar)
- 1 small handful of green peas or Thai eggplants
- 1 red chili (sliced)
- Fresh kaffir lime leaves (optional)
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Preparation
1. Heat coconut milk
Heat some coconut milk (approx. 100 ml) in a pan or wok until a little oil separates.
2. Roast curry paste
Add the Panang Curry Paste and fry for 1–2 minutes until intensely fragrant.
3. Add meat
Add the meat and fry briefly until coated in the curry paste.
4. Add remaining coconut milk
Add the remaining coconut milk and stir well.
5. Season
Season with fish sauce and sugar. Optionally add kaffir lime leaves.
6. Add vegetables
Add peas or eggplants and simmer for approx. 5–10 minutes.
7. Serve
Garnish with red chili strips and Thai basil.
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Serving Suggestion
Best served with steamed jasmine rice. The creamy curry harmonizes perfectly with the fragrant rice.
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Tips
- For extra creaminess: use a little more coconut milk
- For more spiciness: add fresh chili or chili oil
- Vegetarian? Simply replace meat with tofu
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