1. Heat a large pan or wok over medium heat.
2. Add oil to the pan and let it heat up.
3. Add the curry paste to the pan and stir-fry for a minute or until fragrant.
4. Pour in the coconut milk and stir until well combined with the curry paste.
5. Add the palm sugar and fish sauce to the pan and stir until the sugar has dissolved.
6. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.
7. Add the meat or protein of your choice to the pan and cook until it is almost done.
8. Add the kaffir lime leaves and Thai basil to the pan and stir them in.
9. Let the curry simmer for another 2-3 minutes, or until the meat is fully cooked.
10. Taste the curry and adjust the seasoning by adding more fish sauce or palm sugar if desired.
11. Serve the Panang curry hot with steamed rice or noodles. Enjoy!

Substitutions/Alterations for Panang Curry:

1. Panang Curry Paste:
- Red curry paste (same quantity)
- Thai red chili peppers (same quantity, crushed and mixed with other ingredients)

2. Coconut Milk:
- Full-fat coconut milk (same quantity)
- Coconut cream (same quantity, may result in a richer flavor)

3. Chicken:
- Beef (same quantity, adjust cooking time if necessary)
- Tofu (same quantity, adjust cooking time if necessary)
- Shrimp (same quantity, adjust cooking time if necessary)

4. Kaffir Lime Leaves:
- Lime zest (1 teaspoon per leaf)
- Lime juice (1 tablespoon per leaf)

5. Fish Sauce:
- Soy sauce (same quantity)
- Tamari sauce (same quantity)

6. Palm Sugar:
- Brown sugar (same quantity)
- Honey (same quantity, adjust sweetness to taste)

7. Thai Basil:
- Italian basil (same quantity, may result in a slightly different flavor)

8. Thai Chili Peppers:
- Jalapeño peppers (same quantity, adjust spiciness to taste)

9. Lime Juice:
- Lemon juice (same quantity)

Note: Adjust the quantities of substitutes according to your taste preferences.

- Jasmine rice
- Pad Thai noodles
- Steamed vegetables
- Thai basil chicken
- Tom Yum soup
- Mango sticky rice
- Thai iced tea
- Coconut milk-based desserts
- Grilled seafood (such as shrimp or squid)
- Crispy spring rolls
- Green papaya salad
- Pineapple fried rice
- Thai beef salad
- Fresh Thai herbs (such as cilantro or lemongrass)

1. Improve presentation:
- Garnish with fresh Thai basil leaves or cilantro for a pop of color and freshness.
- Serve the curry in a coconut shell or a hollowed-out pineapple for an impressive presentation.
- Use a squeeze bottle to drizzle coconut milk or a swirl of chili oil on top for an elegant touch.

2. Improve the texture/flavor profile:
- Add a variety of vegetables like baby corn, bamboo shoots, or bell peppers for added crunch and texture.
- Toast some desiccated coconut and sprinkle it over the curry to enhance the nutty flavor.
- Incorporate a tablespoon of peanut butter into the curry for a creamy and rich taste.

3. Elevate with luxurious/premium ingredients:
- Use high-quality cuts of meat like filet mignon or jumbo prawns instead of regular chicken or beef.
- Substitute regular coconut milk with coconut cream for a richer and creamier consistency.
- Enhance the umami flavor by adding a few drops of fish sauce or a spoonful of shrimp paste.

Remember to adjust the quantities and cooking time accordingly when incorporating these enhancements. Enjoy your next-level Panang Curry!

- Use light coconut milk instead of regular coconut milk to reduce the fat content.
- Substitute tofu or lean protein (such as chicken breast or shrimp) for fatty meats like beef or pork.
- Increase the amount of vegetables in the curry to add more nutrients and fiber.
- Reduce or omit the amount of added sugar or sweeteners in the curry paste or sauce.
- Use low-sodium soy sauce or tamari instead of regular soy sauce to reduce sodium intake.
- If gluten-free, ensure the curry paste and sauces used are gluten-free or make your own gluten-free versions.
- For those with nut allergies, skip or substitute any peanuts or peanut products in the recipe.
- Adjust the spiciness level by reducing or increasing the amount of chili peppers or paste according to personal preference.
- If watching carbohydrate intake, consider serving the curry with cauliflower rice or zucchini noodles instead of regular rice or noodles.
- For those with dairy allergies or lactose intolerance, use a dairy-free alternative like coconut milk yogurt instead of regular yogurt as a garnish.

- Use light coconut milk instead of regular coconut milk to reduce the saturated fat content.
- Increase the amount of vegetables in the curry, such as bell peppers, broccoli, and carrots, for added fiber and nutrients.
- Choose lean protein sources like skinless chicken breast, shrimp, or tofu instead of fatty meats like beef or pork.
- Reduce the amount of added sugar or sweeteners in the curry paste or sauce.
- Use whole grain rice or quinoa instead of white rice for a higher fiber content.
- Limit the amount of oil used for cooking by using non-stick pans or cooking sprays.
- Add fresh herbs and spices like basil, cilantro, or turmeric for added flavor and health benefits.
- Minimize the use of salt and opt for low-sodium soy sauce or tamari instead.
- Experiment with reducing the amount of curry paste or using a homemade version to control the sodium content.
- Serve smaller portions of the curry to control calorie intake.

1. Use store-bought Panang curry paste instead of making it from scratch to save time and effort.
2. Opt for boneless chicken or tofu instead of meat with bones to reduce cooking time.
3. Substitute regular coconut milk with reduced-fat or light coconut milk to cut costs without compromising flavor significantly.
4. Skip the traditional pounding of herbs and spices by using pre-ground coriander, cumin, and white pepper.
5. Replace fresh kaffir lime leaves with dried ones or use lime zest as a budget-friendly alternative.
6. Use frozen vegetables instead of fresh ones to save time on chopping and reduce expenses.
7. Consider using canned bamboo shoots instead of fresh ones to save preparation time.
8. Reduce the number of ingredients by focusing on essential flavors like Panang curry paste, coconut milk, and protein.
9. Cook the curry in larger batches and freeze individual portions for future quick and convenient meals.
10. Experiment with alternative proteins like chickpeas or lentils to make the dish more economical while maintaining a delicious taste.

 Related

• Green Curry
• Gai Pad Med Mamuang
• Kao Man Gai Tod
• Kao Pad Goong
• Khao Soi
• Laab
• Massaman Curry
• Pad Prik Sod
• Moo Pad Krapow
• Pad Kra Pao Gai
• Pad Hed Ruam Mit
• Pad Pak Bung Fai Daeng
• Pad Ped Moo
• Pad Phak Boong
• Pad Phak Ruam Mit
• Pad Prik Gaeng
• Pad Prik Khing
• Pad Prik Khing Moo Krob
• Pad Prik King