Panang curry is a thick, dry-style Thai curry: less coconut milk than green or red curry, cooked until the sauce reduces around the meat, resulting in a creamy coating rather than a brothy bowl. Kaffir lime leaf chiffonade is the signature garnish.
Dry-style technique
After frying the paste in cracked coconut cream, add only enough coconut milk to barely cover the protein. Simmer uncovered until the sauce reduces to a thick coating consistency — the oil should appear at the surface. This takes 20–30 minutes and requires attention to prevent scorching.
Peanut distinction
Authentic Panang curry paste includes ground roasted peanuts, which distinguish it from red curry paste. The peanuts add body and a nutty richness to the sauce. Commercial Panang pastes often omit the peanuts; check the ingredient list.