Panang Curry Recipe | How to Make Panang Curry

by Rachna

I recently had Panang curry at an Oriental Restaurant and instantly fell in love with it. Panang Curry is also called Penang Curry and is a good variation of Thai Red Curry. I use the readymade Thai Red Curry Paste along with peanut butter to make a deliciously sublime coconut-based curry that is so tasty that you can keep having it.

Here’s how to make panang curry:

panang curry prawns

Panang Curry Recipe

Rachna Parmar
Penang Curry or Panang Curry is a curry that has its origins in Thailand/Malaysia. It is really delicious and mildly spiced. Goes very well with rice.
4.75 from 4 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Thai
Servings 4
Calories 512 kcal


  • 500 gms. prawns or chicken
  • 1/2 cup stock seafood or chicken stock or water
  • 2 tbsp. Thai red curry paste
  • 1/2 tsp. turmeric powder
  • 400 ml. coconut milk
  • 1 tbsp. oil
  • 1 tbsp fish sauce or oyster sauce
  • 1 tbsp. palm sugar or jaggery
  • 3 tbsp. peanut butter
  • 2 tbsp. toasted peanuts for garnish
  • 1 green pepper chopped
  • cilantro chopped for garnish
  • salt to taste


  • If using prawns, peel and devein the prawns. Use the heads and shells to make a stock. Keep aside. If making chicken panang curry, use 2 chicken breasts sliced.
  • Heat oil in a pan.
  • Add Thai red curry paste and tumeric and fry for a minute.
  • Now add peanut butter and mix well. Cook for 2 minutes more.
  • Add coconut milk, fish sauce, sugar and salt.
  • Add the seafood or chicken stock or water along with chopped green pepper and cook the sauce well.
  • Now add the prawns/chicken and cook for a couple of minutes more. Taste and adjust seasoning.
  • Garnish with roasted peanuts and coriander leaves.
  • Serve hot with jasmine rice or any other boiled rice. Your Panang curry is ready to eat.


  1. You can make the same recipe with chicken or tofu
  2. You can add red chilli powder or sliced red chillies if you like it spicy.
  3. Prawn/chicken stock adds more depth of flavour but if you don't have it just use veg stock or water.
  4. You can use any vegetables in place of green pepper like red, yellow peppers, mushroom, zucchini, broccoli etc.


Nutrition Facts
Panang Curry Recipe
Amount Per Serving
Calories 512 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 21g131%
Cholesterol 80mg27%
Sodium 738mg32%
Potassium 883mg25%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 5g6%
Protein 33g66%
Vitamin A 1375IU28%
Vitamin C 27.1mg33%
Calcium 46mg5%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
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how to make panang curry

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panang curry recipe

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Nabanita Dhar -

This is making me hungry. This also reminds me of our lunch in Tim Tai.
I’m going to try this dish.

Rachna -

Oh yes! I still remember the Rendang curry we had and that pakchoy leaves chicken momos. I made something similar with cabbage leaves the other day. When are we meeting next, Naba? 🙂

Suzy -

Looks yummy. I love prawns and curry – looks like the pefrect combo. thanks for sharing.

Rachna -

Glad you like the combo, Suzy. I love it as well.

Obsessivemom -

This looks delicious. I tried to make Thai curry once and it just didn’t turn out right. In fact I’ve never used coconut milk in my cooking. I do love restaurant bought Thai curry.

Rachna -

It’s actually really easy. You should try it with tofu or paneer. Prawns are anyway added towards the end. If you have the ingredients it is worth trying out at home especially as you love Thai.

Soumya Prasad -

At home I can try the veg version of this. Anything with peanuts and I’m sold 🙂

You need to invite me for lunch/dinner some day, Rachna. You certainly know to cook my favorites 🙂

Parul Thakur -

I love how that dish looks. I can try it with some modifications. Do you know my problem? I am allergic to nuts and prawns ?


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