Panang Curry: Easy Thai for Dinner

by Sarah Main Course, RecipesComments: 12

panang curry

Tonight, I’m making a real crowd pleaser for dinner … my special panang curry recipe.    For those of you who love thai food as my entire family does, this dish is so simple and easy to make, why bother sitting in a restaurant when you can make it at your leisure at home with quality ingredients?

First, you need quality steak.  I buy grassfed ribeyes from a local co-op for about $6-9/lb when they are on special. When they are on sale, I buy a lot to tied me over for a couple of months until the next special comes around. These steaks normally retail for $15 or more per lb depending on the healthfood store, so join a local co-op and save yourself a bucketload!

Once you have a quality steak procured, slice up 1 1/2 lbs into thin strips about 2 inches long.   Set aside.

Next, slice up some fresh, organic veggies of your choice, preferably seasonal.   Zucchini and yellow squash are seasonal for my local area right now, so these are my choice purchased from a local farmer to ensure maximum nutrition and freshness.   Buying local produce is much more economical than supermarket produce as well.   Once sliced up, set the veggies aside.

Next, get some organic basmati rice cooking.  I use white basmati rice as brown rice doesn’t digest well for my family and isn’t necessarily any healthier.

Set the timer for how long the rice will cook, then move on to the panang curry sauce.

The panang curry sauce really makes this meal. If you google panang sauce, you will find many different ways to make it.   This recipe is my own version based on making this sauce for a number of years and refining my approach over time to best suit my family’s tastes.   Feel free to experiment for yourself using this panang curry sauce recipe as the basis for your own creativity!

Panang Curry Sauce Recipe


1 1/2 cups homemade stock (the stock you choose will vary the flavor a bit, but they all produce a delicious panang sauce. Do NOT use canned or packaged broth as these are loaded with msg using a msg alias such as “spices”! If you don’t have time to make your own stock, you can buy authentically made stock here.

1/2 – 1 cup organic, creamy peanut butter (sources)

1-3 tsp red curry paste (sources)

2 TBL fish sauce (you can get this at any Oriental Market .. make sure the ingredients are only fish, water, and salt.   Many brands contain added msg and/or sugar) (sources)

2 TBL sucanat (sources)

14 oz  whole coconut milk (sources)

1/3 cup freshly ground  flour (sources)


Mix the broth and the coconut milk in a large saucepan and bring to just below a boil.    Add peanut butter, red curry paste, and sucanat and whisk until smooth and blended with broth/coconut milk mixture.     Add the fish sauce.     Very slowly sprinkle the flour into the sauce while continuing to whisk vigorously to mix.     Continue until you have used all the flour and the sauce has thickened nicely. Taste the sauce and add more red curry paste as desired.

Once you have the panang curry sauce tasting like you want it, add the steak and veggies and slowly simmer them until they are just cooked, about 10 minutes.   By this time, the rice should be ready, so you can serve immediately.


Love this panang curry sauce recipe?  Try these recipes for Indian chicken curry or curried lentil soup too!

Sarah, The Healthy Home Economist

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