How to Cook Thai Panang Curry at Home (With Just 3 Core Ingredients)

If you love Thai food but feel a bit intimidated by the idea of cooking it at home, you're not alone. The good news? You don’t need a long list of exotic ingredients to make a truly delicious Thai curry. In fact, you can create a rich, creamy Panang curry with just three core ingredients — and a few fresh bits you probably already have.

Let’s break it down.

The 3 Core Ingredients

1. Panang Curry Paste

This ready-to-use paste is packed with aromatic herbs, chilli, and spices — all blended for you. Panang is slightly sweeter and less spicy than red curry, with notes of kaffir lime and peanuts.
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2. Coconut Milk

Essential for that creamy texture and mellow flavour. Use full-fat coconut milk for the best richness.
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3. Fish Sauce

Adds depth, umami, and saltiness — this is where the savoury magic happens.
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Optional Fresh Ingredients

To make a full meal, you’ll also want:

• A protein (chicken, prawns, tofu)
• A handful of veg (red pepper, baby corn, green beans)
• Kaffir lime leaves or Thai basil (if you have them)

How to Cook It

1. Fry the paste:
Heat a splash of oil in a pan. Add 1–2 tbsp of Panang curry paste and stir-fry until fragrant.

2. Add coconut milk:
Pour in 1 can of coconut milk and stir to combine.

3. Add protein & veg:
Add your meat or tofu and let it simmer until cooked. Throw in veg and cook until just tender.

4. Season:
Add 1–2 tsp of fish sauce to taste. If you like it a bit sweeter, add a pinch of palm sugar.

5. Serve:
Spoon over jasmine rice and top with fresh herbs or a few slices of red chilli.

Final Thoughts

Panang curry is one of Thailand’s most comforting dishes — creamy, bold, and a little bit nutty. And the best part? With just three essentials, you can make it in under 30 minutes.

Ready to give it a go?
Browse Thai Curry Ingredients →