When it comes to Thai curries, most people are familiar with green, red, or yellow. But there’s one that quietly stands apart — Panang. With its rich peanut base, thicker consistency, and balanced heat, Panang curry offers something truly unique.
Whether you’re new to Thai flavours or already a fan of bold Asian dishes, this creamy curry deserves a spotlight of its own. In this guide, we’ll explore what makes Panang curry different from the rest, its origins, how it's traditionally made, and how you can enjoy a delicious plant-based version at home.
What Exactly Is Panang Curry?
Panang curry, sometimes spelled Phanaeng or Panaeng, is a type of Thai curry that blends the fragrant elements of red curry with richer, nuttier notes. It’s traditionally made with:
-
A red curry paste base
-
Coconut milk
-
Ground roasted peanuts or peanut butter
-
Kaffir lime leaves
-
Fish sauce or soy sauce
-
Palm sugar
The result is a thick, creamy curry that’s slightly sweet, deeply savoury, and mildly spicy — perfect for those who love flavour but prefer a gentler heat.
If you're curious how it compares to red curry, check out our deep dive into Panang Curry vs Red Curry.
How Is Panang Curry Different from Other Thai Curries?
At a glance, Panang might resemble red curry. But there are some key differences:
1. Texture
Panang curry is noticeably thicker. That’s because it contains ground peanuts and less water than other curries. It’s often served more like a stew that clings to each ingredient.
2. Flavour Profile
Panang balances sweetness and savoury depth, with a nutty undertone from peanuts. Green curry is herbaceous and fiery. Red curry is sharper and more pungent. Panang is warm, mellow, and subtly complex.
3. Spice Level
It’s usually milder than red or green curry, making it a great choice for those who want Thai flavours without too much heat.
4. Aromatic Additions
Panang is often finished with finely sliced kaffir lime leaves, which add a citrusy brightness that cuts through the richness.
A Brief History of Panang Curry
Panang curry has its roots in central Thailand but shows influences from the Malay Peninsula. Some believe its name comes from the island of Penang in Malaysia, though this is debated.
Unlike the watery, soupy curries of southern Thailand, Panang was designed to be richer and more indulgent. It became popular in royal cuisine and was often served with beef or chicken. Today, it’s made with a variety of proteins — including plant-based options — and loved around the world.
The Key Ingredients in a Plant-Based Panang Curry
At Pam Pam, we’ve recreated this beloved dish with a 100% vegan twist. You can find it in two formats:
-
Panang Curry with Rice: A ready-to-heat meal that includes fluffy rice and vegetables
-
Panang Curry Pouch: The same creamy curry, in a convenient pouch you can serve with your favourite grains or sides
Here’s what goes into our version:
1. Coconut Milk
Coconut milk forms the creamy base and adds a luxurious texture. It’s what gives Panang curry its silky mouthfeel.
2. Peanut Butter or Ground Peanuts
A defining feature. We use a smooth peanut blend to bring that authentic nuttiness without overpowering the dish.
3. Aromatics
Ginger, garlic, onion, and lemongrass build the aromatic foundation. Kaffir lime leaves are added at the end to lift the flavour.
4. Panang Curry Paste
Our paste includes dried red chillies, coriander root, cumin, galangal, and other warming spices. It’s cooked slowly to bring out depth.
5. Vegetables
We include a colourful medley of vegetables like carrot, capsicum, and green beans — all cooked until tender but still vibrant.
How to Serve Panang Curry
You don’t need to be a chef to enjoy restaurant-quality curry at home. Our Panang Curry with Rice is ready in minutes and ideal for:
-
Work-from-home lunches
-
Lazy weeknight dinners
-
Meal prep for busy schedules
Want to make it your own? Try these serving suggestions:
1. With Jasmine or Brown Rice
Panang curry pairs beautifully with fluffy jasmine rice. For more fibre, opt for brown rice.
2. Over Noodles
Spoon it over flat rice noodles or vermicelli for a Thai-style noodle bowl.
3. With Roti or Flatbread
Use roti or roti-style flatbread to scoop up the sauce — great for dipping and sharing.
4. As a Laksa-Inspired Soup
Thin it with a bit of veggie broth and enjoy as a creamy, spicy soup.
Is Panang Curry Healthy?
Our plant-based version is:
-
Dairy-free
-
Meat-free
-
Rich in fibre from vegetables
-
Free from added preservatives or MSG
Coconut milk does contain fat, but it’s balanced with vegetables and whole ingredients. If you’re looking for a hearty meal that feels indulgent yet wholesome, this is it.
Where to Buy Vegan Panang Curry in Australia
Pam Pam offers nationwide delivery on all our heat-and-eat meals. You can find our full range here, including:
Each meal is made fresh and shipped in sustainable, recyclable packaging.
Why Customers Love Our Panang
“This was so creamy and satisfying! The flavour reminded me of the Thai restaurants I used to go to in Melbourne. Will definitely order again.”
“So easy to heat up after work — I love the rice version because it’s filling without being heavy.”
Explore More Thai Favourites
If you enjoy Panang curry, you might also like:
You can also learn more about Thai dishes in our blog Delicious Thai Panang Curry with Rice Recipe for those wanting to explore further.
Panang curry might not be the flashiest Thai dish, but it’s one of the most comforting. Rich, creamy, nutty, and just spicy enough — it’s the kind of curry that keeps you coming back.
If you’re looking to enjoy a plant-based version without compromising on flavour, Pam Pam’s Panang range is a must-try. Simple to heat, packed with flavour, and totally vegan.
