This easy Panang Curry Recipe mixes veggies and Panang curry paste with sweet and gold potatoes in a rich, creamy coconut sauce.
author’s note
The Panang Curry I Finally Perfected!
Years ago, while traveling, my husband and I had Panang Curry at a tiny hole-in-the-wall restaurant (aren’t those always the best?!), and I have worked for years to recreate it.
It was very rich, with a slightly sweet, nutty sauce, loaded with veggies and packed with both sweet and gold potatoes.
I finally feel like this panang curry recipe replicates the one we enjoyed so many years ago. It’s such a satisfying and hearty meal that even my kids love (that’s right, it’s not too spicy!). There’s a touch of heat, but overall it’s balanced by the sweetness of the coconut milk. There are underlying notes of peanut and a complementary freshness from citrus.
Ingredients
| Ingredient | Swaps or tips I use |
|---|---|
| Panang curry paste | Start with 2 tbsp. Add a 3rd tbsp for more heat. I like Maesri brand. |
| Full-fat coconut milk | I use 2 cans for a rich, restaurant-style sauce. For a lighter pot, use 1 can plus 1 cup vegetable stock. Cream of coconut is too sweet. Coconut cream is too thick. |
| Sweet + gold potatoes | Peel the sweet potato. I leave the thin skin on the gold potatoes. |
| Onion + bell pepper | Any color pepper works in this panang curry recipe. |
| Sweet peas | Add toward the end so they stay bright. |
| Soy sauce | Regular soy sauce works best here. If not vegetarian, fish sauce works too. |
| Lime zest + juice | If you have kaffir lime leaves, crumple a few in with the coconut milk. If not, zest plus juice at the end is great. |
| Basil | Thai basil is ideal. Regular basil is great too. |
How To Make Panang Curry Recipe
- Bloom paste: Warm a little oil in a large pot. Add paste. Stir until very fragrant.
- Build base: Add onion and bell pepper. Cook to soften. Stir in the potatoes.
- Simmer. Pour in coconut milk. Add a small pinch of sugar and a splash of soy sauce. If you have kaffir lime leaves, add them now. Simmer until the potatoes are tender.
- Finish. Stir in the peas. Remove lime leaves. Off heat, add lime zest and juice.
- Serve. Spoon into bowls over rice. Top with basil and crushed peanuts.
Tips For Success
- Bloom paste first: That quick sauté deepens the flavor in this panang curry recipe.
- Cut small, cook even: Keep potatoes at ½-inch dice so they cook through as the sauce reduces.
- Season at the end: Small tweaks of soy, sugar, and lime right before serving bring the flavors to life.
Storage
Panang Curry Leftovers?
One of my favorite things about curry recipes is how well they store! Leftovers only get more and more flavorful as they sit. Store any leftover curry in an airtight container in the fridge for 3-5 days. Reheat over low heat, adding a splash of vegetable broth/stock (chicken stock if you aren’t vegetarian) as needed to thin the sauce.
Freeze leftovers in an airtight container for up to 3 months. Defrost fully in the fridge before reheating on the stovetop.
More Curry Recipes:
Panang Curry
Panang Curry brings together tender veggies, sweet potatoes, and golden potatoes in a creamy coconut base with fragrant curry paste. Top it off with basil, peanuts, and a squeeze of lime—delicious!
Video
Equipment
- Large, deep pan
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 cup finely diced red onion 1 large red onion
- 1 cup finely diced red pepper 1 bell pepper
- 1 cup finely diced carrot 3–4 large carrots
- 1 tablespoon minced garlic 4 cloves
- 2 teaspoons minced ginger
- 1 teaspoon salt
- 3 cups peeled and diced sweet potato
- 1 cup diced baby gold potatoes or more sweet potatoes
- 2 tablespoons panang curry paste see note 1
- 2 (13.5-ounce) cans coconut milk regular (full-fat), see note 2
- 1 cup frozen peas
- 1 tablespoon soy sauce see note 3
- 1 to 3 tablespoons light brown sugar add to taste
- 1 lime see note 4
- Roasted peanuts optional topping, see note 5
- Fresh basil optional topping
- Cooked rice optional, for serving
- Warmed roti bread optional, for serving
Instructions
- Dice the red onion, carrot, and bell pepper (by hand or quickly in a food processor). Mince the garlic and ginger. (I peel the ginger with a spoon or vegetable peeler first.) Peel and chop sweet potatoes into bite-sized pieces (1/2-inch). No need to peel gold potatoes, but chop them into small pieces (1/2-inch). Keep potato pieces fairly small so they’ll cook at the right time.
- Heat the coconut oil in a large, deep pan over medium-high heat. Add the onion, carrot, and red pepper and sauté for 7–10 minutes, until onions begin to turn golden. Add garlic and ginger. Stir to coat everything with the oil. Season with salt (to taste). Lower heat to medium and add curry paste. Stir often for 2–3 minutes or until very fragrant. Add sweet and gold potatoes and stir to coat for 1 minute.
- Pour in coconut milk. Stir. Scrape the bottom of the pot periodically and press all potatoes below the liquid. Bring to a boil, then reduce heat to rapidly simmer (it should be bubbling at the edges but not boiling), 18–25 minutes, stirring occasionally. Potatoes should be fork tender and curry sauce reduced; this happens after 20–22 minutes for me. Add a splash of water or vegetable stock/broth if the sauce is reducing too quickly and potatoes aren’t getting tender. (This means you may need to lower the heat a little. Increase heat slightly if potatoes aren’t getting tender and sauce isn’t reducing.)
- Turn off heat and stir in the peas. Add sugar (start with less—you can always add more; add to taste), soy sauce, and 1 tablespoon lime juice (adjust these ingredients to preference—add more soy sauce for seasoning/umami flavor, more lime for a fresh flavor, and more sugar if too spicy). Taste and add more salt if needed—(I typically add another 1/4 up to 1/2 teaspoon). Flavors should be vibrant, and curries typically need a lot of salt!
- Remove curry from heat. If desired, serve curry over cooked rice. Garnish individual bowls with basil and coarsely chopped peanuts. I also like to serve lime wedges on the side. Serve over cooked rice with warmed roti bread. Enjoy!
Recipe Notes
Note 1: While Panang Curry paste can be a bit trickier to find than other curry pastes, it’s essential for this recipe. You may find it in the international section of your grocery store but more likely in an Asian grocery store. My favorite brand is Maesri. The intensity of the curry paste will vary from brand to brand. I found 2 tablespoons of Maesri curry paste to be perfect for kids, but I prefer 3 tablespoons for a little more heat.
Note 2: To replicate the thick, rich Panang Curry I once enjoyed, this recipe uses 2 cans of full-fat coconut milk. For a lighter option, swap 1 can with a cup of veggie or chicken stock. I use Imperial Kitchen® coconut milk for its creamy texture and great flavor—use full-fat coconut milk if you want a rich, full flavor!
Note 3: If you aren’t vegetarian, feel free to add fish sauce instead of the soy sauce—it’s a common ingredient in Thai curries that adds umami flavor. Use regular (not lite) soy sauce.
Note 4: I love lots of lime in this curry—it adds a nice freshness. I often serve additional lime wedges on the side. For more citrusy flavor, you can add lime zest too. If you have Kaffir lime leaves, throw a few in (crumple them up) when you add the coconut milk.
Note 5: I prefer the peanuts as a topping, but if you don’t have peanuts and still want more of a peanut flavor, mix through 1 tablespoon creamy peanut butter. If you have access to fresh Thai basil, use that, but if not, regular basil is still great!
Storage: Store leftover curry in an airtight container in the fridge for 3–5 days. Freeze in an airtight container for up to 3 months. Defrost in the fridge before reheating on the stovetop.
Nutrition
Serving: 1serving | Calories: 742kcal | Carbohydrates: 74g | Protein: 12g | Fat: 49g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 452mg | Potassium: 1680mg | Fiber: 12g | Sugar: 17g | Vitamin A: 38472IU | Vitamin C: 81mg | Calcium: 156mg | Iron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Will be making this soon can i use more soy sauce as am a vegan i never had panang curry with sweet potatoes before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
I would love to hear! Thanks Ramya! 🙂