Panang is the thickest of the Thai curries — you barely add liquid, so the sauce clings to the meat instead of pooling. Frying the paste in split coconut cream until the oil runs red is the whole game; skip it and the curry tastes raw.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook25 min
Makes4 servings
CuisineThai
Cost$$$
Gluten-freeDairy-free
Contains peanuts · fish
The Ingredients — and where to get them
Cook for4servings
Beef or chicken
Thin-sliced sirloin or thigh; panang is drier so tender cuts shine here.
Can you make Panang Curry in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Panang Curry? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Panang Curry ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Panang Curry gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Panang Curry vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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