Name: Panang Curry Recipe (With Sweet Potatoes) at Home
Yield: 4

This straightforward Panang Curry Recipe mixes veggies and Panang curry paste with sweet and gold potatoes in a rich, creamy coconut sauce.

Overhead image of Panang Curry in a bowl

author’s note

The Panang Curry I Finally Perfected!

Years ago, while traveling, my husband and I had Panang Curry at a tiny hole-in-the-wall restaurant (aren’t those always the best?!), and I have worked for years to recreate it.

It was very rich, with a slightly sweet, nutty sauce, loaded with veggies and packed with both sweet and gold potatoes.

I finally feel like this panang curry recipe replicates the one we enjoyed so many years ago. It’s such a satisfying and hearty meal that even my kids love (that’s right, it’s not too spicy!). There’s a touch of heat, but overall it’s balanced by the sweetness of the coconut milk. There are underlying notes of peanut and a complementary freshness from citrus.

Process shots-- images of the oil, vegetables, and curry paste being added to a pot

Ingredients

Ingredient	Swaps or tips I use
Panang curry paste	Start with 2 tbsp. Add a 3rd tbsp for more heat. I like Maesri brand.
Full-fat coconut milk	I use 2 cans for a rich, restaurant-style sauce. For a lighter pot, use 1 can plus 1 cup vegetable stock. Cream of coconut is too sweet. Coconut cream is too thick.
Sweet + gold potatoes	Peel the sweet potato. I leave the thin skin on the gold potatoes.
Onion + bell pepper	Any color pepper works in this panang curry recipe.
Sweet peas	Add toward the end so they stay bright.
Soy sauce	Regular soy sauce works best here. If not vegetarian, fish sauce works too.
Lime zest + juice	If you have kaffir lime leaves, crumple a few in with the coconut milk. If not, zest plus juice at the end is great.
Basil	Thai basil is ideal. Regular basil is great too.

Process shots-- images of the sweet potatoes, potatoes, and coconut milk being added and simmered for this Panang Curry

How To Make Panang Curry Recipe

Bloom paste: Warm a little oil in a large pot. Add paste. Stir until very fragrant.
Build base: Add onion and bell pepper. Cook to soften. mix in the potatoes.
Simmer. Pour in coconut milk. Add a small pinch of sugar and a splash of soy sauce. If you have kaffir lime leaves, add them now. Simmer until the potatoes are tender.
Finish. mix in the peas. Remove lime leaves. Off heat, add lime zest and juice.
Serve. Spoon into bowls over rice. Top with basil and crushed peanuts.

Process shots-- images of the frozen peas being added along with all the finishing flavors

Tips For Success

Bloom paste first: That quick sauté deepens the flavor in this panang curry recipe.
Cut small, cook even: Keep potatoes at ½-inch dice so they cook through as the sauce reduces.
Season at the end: Small tweaks of soy, sugar, and lime right before serving bring the flavors to life.

Storage

Panang Curry Leftovers?

One of a reliable things about curry recipes is how well they store! Leftovers only get more and more flavorful as they sit. Store any leftover curry in an airtight container in the fridge for 3-5 days. Reheat over a low burner, adding a splash of vegetable broth/stock (chicken stock if you aren’t vegetarian) as needed to thin the sauce.

Freeze leftovers in an airtight container for up to 3 months. Defrost fully in the fridge before reheating on the stovetop.