Panang Curry Sauce
By Chef George
A rich, velvety Thai-style curry sauce with gentle heat, coconut depth, and subtle peanut richness. Designed
to pair beautifully with chicken, beef, shrimp, or vegetables.
Ingredients
• 1 (13.5 oz) can full-fat coconut milk (do not shake)
• 3–4 tablespoons Panang curry paste
• 1 tablespoon neutral oil or coconut oil
• 2 tablespoons creamy peanut butter
• 1 tablespoon fish sauce
• 1–2 teaspoons palm sugar or brown sugar (to taste)
• 4–6 kaffir lime leaves, torn (or 1 teaspoon lime zest)
• Optional: ½ teaspoon tamarind paste
CHEF’S METHOD
1. Bloom the Curry Paste: Spoon the thick coconut cream from the top of the can into a saucepan over
medium heat. Cook until glossy and lightly separated. Add oil and Panang curry paste. Fry for 1–2 minutes
until deeply aromatic.
2. Build the Sauce: Whisk in remaining coconut milk, peanut butter, fish sauce, sugar, and kaffir lime
leaves. Simmer gently for 5–8 minutes until smooth and velvety. Adjust seasoning for balance—sweet, salty,
and citrus-forward.
Chef Notes
Panang curry should be rich and balanced, never aggressively spicy. Proteins should be added once the
paste is bloomed and gently simmered until just cooked. Finish with fresh Thai basil or a squeeze of lime
before serving.
Crafted with tradition. Finished with intention.
© Day of the Dead Food Products • Est. 2022
Did you make this recipe?
Share a photo and tag us on social media — we can’t wait to see what you’ve made!