Comments on: Authentic Thai Panang Curry - Just Like in Thailand

By: Rebecca

Rebecca — Sun, 20 Apr 2025 08:52:12 +0000

Absolutely delicious! My local supermarket actually sells panang curry paste, so I don't even have to make the "semi-homemade" paste. That makes this a quick and easy meal to prepare. Although I usually use the whole bellpepper, so I don't have to make an extra vegetable dish.

By: Megan

Megan — Tue, 11 Feb 2025 23:45:22 +0000

In reply to Olivier.

I lived in Koh Samui for 2 years and ate at every restaurant on the island. We traveled all through Thailand eating in Phuket, Bangkok, and all through the mainland. This recipe is very similar tasting to the Panang Curry we ate, just not as spicy ☺️. 🙏

By: Katja

Katja — Thu, 23 Jan 2025 04:45:27 +0000

In reply to Pailin Chongchitnant. I have some Panang powder which I got at my last visit in Thailand ( I didn't know I needed paste). Could I use the powder and how much of it? I just found your site and made already twice your Phad Thai recipe. It was so good, trying now your other recipes. Thank you

By: Quin

Quin — Mon, 20 Jan 2025 02:00:29 +0000

So good!! I made it using store-bought curry paste and my boyfriend said it tastes better than any Thai restaurant he's been to.

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 02 Jan 2025 21:48:16 +0000

In reply to Angela Curtis. You can, but I would add more as dried leaves are not as aromatic, and maybe give it a little more time to infuse in the sauce.

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 02 Jan 2025 21:46:01 +0000

In reply to Mike. No tamarind in panang :) And thank you!

By: Mike

Mike — Thu, 19 Dec 2024 15:49:36 +0000

I really love how simple your recipes are the green curry is so great!! I just got some mae ploy Panang paste and want to make this tonight. I am curious if there is usually tamarin in Penang for some reason I thought there was but I didn’t see anything wondering what your thoughts are on that thank you.

By: Angela Curtis

Angela Curtis — Wed, 18 Dec 2024 23:11:39 +0000

Can dried kafir lime leaves be used in the recipe? I’ve no way of getting them fresh. Thank Pai!

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 13 Nov 2024 20:27:31 +0000

In reply to Rick. The origins of panang curry is unclear as far as I know. And there is never a bad time to add crisp krachai to anything ;)

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 13 Nov 2024 20:18:55 +0000

In reply to CC. Maeploy is good.

By: CC

CC — Mon, 04 Nov 2024 04:36:42 +0000

Can you recommend a brand of store bought panang curry paste?

By: Rick

Rick — Tue, 29 Oct 2024 15:45:12 +0000

This is quite possibly my favorite Thai Curry... Ok, maybe it's "one" of my favorite Thai Curries. I've made some of your other curry pastes and they are great! I first had Panang curry in Southern Thailand on the island of Koh Lanta and fell in love right then and there. It was poured over a crisp fried whole fish and along with the juliened Makrut leaves were crisp fried juliened Krachai, which was a delightful addition. My partner and I were in flavor heaven. I wondered where Panang originated in Thailand and your thoughts on the addition of the crisp Krachai. Can you enlighten me?

By: Pailin Chongchitnant

Pailin Chongchitnant — Wed, 04 Sep 2024 23:04:48 +0000

In reply to Hannah. Ideally you would freeze just the sauce so the meat will not be overcooked due to reheating :)

By: Hannah

Hannah — Mon, 26 Aug 2024 10:33:51 +0000

If we are making in advance, do you recommend freezing the curry once the dish is complete or freeze just the sauce and add the meat upon thawing? Thanks!!

By: Charles Pascual

Charles Pascual — Tue, 18 Jun 2024 12:05:21 +0000

Very nice dish. My wife likes to have Panang curry when we eat out, so I decided to make this at home. I used store-bought Panang curry paste (Maesri brand). We had had nearly 1 pound of chicken, so I doubled the ingredient amounts, otherwise, followed your recipe as written. Super easy to make, comes together quickly. We both liked it and plan to make it again soon. Thank you, Pailin.

By: Cara Gonzalez

Cara Gonzalez — Sun, 14 Apr 2024 04:08:45 +0000

Pailin is an angel for teaching us how to cook authentic and delicious Thai food at home. I bought her cookbook Sabai and have been so happy with everything I’ve tried so far. Can’t wait to make more. Beef panang was a favorite of mine and now I can make it myself in my own home which makes me so happy! Thank you Pailin!

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 06 Apr 2024 23:44:38 +0000

In reply to Olivier. thank you!

By: Olivier

Olivier — Fri, 05 Apr 2024 09:42:28 +0000

I never tried it because I thought it was a complicated dish, with all the spices. In fact it is dumb easy and fast: buy the panaeng paste at the market, coconut milk and makrut leaves. And that's it.

I did not try to prepare the panaeng paste myself, I trust that vendor where I buy my various curry pastes.

Thank you.