18 Flavorful Phanaeng Recipes Authentic Thai

Craving the rich, creamy flavors of Thai cuisine but short on time? Phanaeng curry—with its fragrant coconut milk, tender meat, and bold spices—is the ultimate weeknight hero. Whether you’re a curry newbie or a seasoned pro, these 18 authentic (and easy!) recipes will bring the taste of Thailand straight to your table. Get ready to ditch takeout—your new favorite dinner is just a simmer away!

Phanaeng Curry with Chicken and Coconut Milk

Venturing into the world of Thai cuisine can be as rewarding as it is flavorful, especially when you start with a dish as comforting as Phanaeng Curry with Chicken and Coconut Milk. This guide will walk you through each step, ensuring you achieve that perfect balance of sweet, spicy, and creamy.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1 lb chicken breast, sliced into thin strips
• 1 tbsp palm sugar (or brown sugar as an alternative)
• 1 tbsp fish sauce (adjust to taste)
• 5 kaffir lime leaves (torn to release flavor)
• 1/2 cup Thai basil leaves (for garnish)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add the Phanaeng curry paste to the pan, stirring constantly for 1 minute to release its aromas.
3. Pour in half of the coconut milk, stirring to combine with the curry paste. Simmer for 2 minutes until the mixture thickens slightly.
4. Add the chicken strips to the pan, ensuring each piece is coated with the curry mixture. Cook for 5 minutes, or until the chicken is no longer pink.
5. Stir in the remaining coconut milk, palm sugar, fish sauce, and kaffir lime leaves. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
6. Remove from heat and garnish with Thai basil leaves before serving.

Delight in the creamy texture and rich flavors of this Phanaeng Curry, where the sweetness of coconut milk meets the heat of curry paste. Serve it over steamed jasmine rice or with a side of crisp vegetables for a complete meal.

Spicy Phanaeng Beef Curry with Kaffir Lime Leaves

Preparing a Spicy Phanaeng Beef Curry with Kaffir Lime Leaves is an adventure in flavors, combining the richness of coconut milk with the heat of red curry paste and the citrusy aroma of kaffir lime leaves. This dish is perfect for those looking to explore Thai cuisine from the comfort of their kitchen.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes (for tender bites)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 tbsp red curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 cup beef broth (low-sodium preferred)
• 2 tbsp fish sauce (for umami depth)
• 1 tbsp palm sugar (or brown sugar as substitute)
• 6 kaffir lime leaves, torn (for fragrance)
• 1 red bell pepper, sliced (adds sweetness and color)
• 1/2 cup Thai basil leaves (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the beef cubes and sear until browned on all sides, approximately 5 minutes. Tip: Do not overcrowd the pot to ensure proper browning.
3. Stir in the red curry paste and cook for 1 minute, until fragrant. Tip: Constant stirring prevents burning.
4. Pour in the coconut milk and beef broth, stirring to combine. Bring to a gentle simmer.
5. Add the fish sauce, palm sugar, and kaffir lime leaves. Simmer uncovered for 1.5 hours, or until the beef is tender. Tip: Skim off any excess fat for a cleaner taste.
6. Add the red bell pepper slices and cook for an additional 5 minutes, until just tender.
7. Remove from heat and stir in the Thai basil leaves.

Finished with a sprinkle of fresh basil, this curry boasts a velvety texture with layers of spicy, sweet, and tangy flavors. Serve it over steamed jasmine rice or with a side of crispy roti for an unforgettable meal.

Vegetarian Phanaeng Curry with Tofu and Sweet Potatoes

Ready to dive into a flavorful journey with a dish that’s as nourishing as it is delicious? This Vegetarian Phanaeng Curry with Tofu and Sweet Potatoes combines creamy coconut milk, aromatic spices, and hearty vegetables for a comforting meal that’s perfect for any day of the week.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 cup diced onion
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 cup cubed sweet potatoes (1/2-inch cubes)
• 1 cup firm tofu, pressed and cubed
• 1/2 cup red bell pepper, sliced
• 1/4 cup Thai basil leaves

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion to the pot and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in Phanaeng curry paste and cook for 1 minute to release its aromas.
4. Pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
5. Add brown sugar and soy sauce, stirring until sugar is dissolved.
6. Add sweet potatoes to the pot, cover, and simmer for 10 minutes, or until potatoes are tender.
7. Gently add tofu and red bell pepper, simmering uncovered for another 5 minutes.
8. Remove from heat and stir in Thai basil leaves just before serving.

You’ll love the creamy texture of the curry paired with the soft sweet potatoes and firm tofu. For an extra touch, serve over jasmine rice and garnish with additional basil leaves.

Creamy Phanaeng Shrimp Curry with Lemongrass

Yearning for a dish that combines creamy richness with the vibrant flavors of Thai cuisine? This Creamy Phanaeng Shrimp Curry with Lemongrass is a perfect choice, offering a harmonious blend of spicy, sweet, and savory notes, all while being surprisingly simple to prepare.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 stalk lemongrass, bruised and chopped (use the bottom 4 inches only)
• 1 tbsp Phanaeng curry paste (adjust to taste)
• 1 cup coconut milk (shake the can well before opening)
• 1/2 lb shrimp, peeled and deveined (size 26-30 per lb)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tsp palm sugar (or brown sugar)
• 5 kaffir lime leaves, torn (remove the center stem)
• 1/4 cup Thai basil leaves (regular basil can substitute)

Instructions

1. Heat the vegetable oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add the lemongrass and curry paste to the pan. Stir constantly for 1 minute to release the aromas.
3. Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer, then reduce heat to low.
4. Add the shrimp, fish sauce, and palm sugar to the saucepan. Simmer for 3-4 minutes, or until the shrimp turn pink and opaque.
5. Stir in the kaffir lime leaves and Thai basil. Remove from heat after 30 seconds to preserve the herbs’ fragrance.
6. Serve immediately over steamed jasmine rice for the best texture and flavor contrast.

Just like that, you’ve created a dish with a velvety sauce that clings to each shrimp, offering a burst of lemongrass and basil in every bite. For an extra touch, garnish with thinly sliced red chili or a squeeze of lime juice to brighten the flavors further.

Phanaeng Pork Belly Curry with Roasted Peanuts

Unlock the rich flavors of Thai cuisine with this Phanaeng Pork Belly Curry, a dish that balances creamy coconut milk with the deep, aromatic spices of phanaeng curry paste. Perfect for a cozy dinner, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb pork belly, sliced into 1-inch pieces (for tender bites)
• 2 tbsp phanaeng curry paste (or adjust for spice preference)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1 tbsp fish sauce (adds umami depth)
• 1 tbsp palm sugar (or brown sugar as alternative)
• 1/2 cup roasted peanuts (for crunch and nuttiness)
• 5 kaffir lime leaves, torn (remove stems for easier eating)
• 1 red bell pepper, sliced (adds color and sweetness)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add phanaeng curry paste to the pan, stirring constantly for 30 seconds to release aromas.
3. Pour in half the coconut milk, stirring to combine with the paste, and cook for 2 minutes until slightly thickened.
4. Add pork belly slices, ensuring each piece is coated with the curry mixture, and cook for 5 minutes until the pork starts to brown.
5. Stir in the remaining coconut milk, fish sauce, and palm sugar, bringing the mixture to a gentle simmer.
6. Add torn kaffir lime leaves and sliced red bell pepper, simmering for 10 minutes until the pork is tender.
7. Mix in roasted peanuts, cooking for an additional 2 minutes to warm through.
8. Remove from heat and let stand for 5 minutes to allow flavors to meld.

Zesty and rich, this Phanaeng Pork Belly Curry offers a creamy texture with a hint of sweetness from the coconut milk, balanced by the heat of the curry paste. Serve it over steamed jasmine rice or with a side of crisp cucumber slices for a refreshing contrast.

Phanaeng Duck Curry with Thai Basil and Chili

Creating a flavorful Phanaeng Duck Curry with Thai Basil and Chili is easier than you might think, especially when you follow these step-by-step instructions. Let’s dive into the process of making this aromatic dish that’s sure to impress.

Ingredients

• 2 cups duck breast, sliced (skin-on for extra crispiness)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 tbsp palm sugar (or brown sugar as an alternative)
• 1 tbsp fish sauce (adjust to taste)
• 1 cup Thai basil leaves (packed, for fresh aroma)
• 2 red chilies, sliced (seeds removed for less heat)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add the duck breast slices, skin-side down, and cook for 5 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same pan, add the Phanaeng curry paste and stir for 1 minute until fragrant.
4. Pour in the coconut milk, stirring continuously to combine with the curry paste, and bring to a gentle simmer.
5. Add the palm sugar and fish sauce, stirring until the sugar is completely dissolved, about 2 minutes.
6. Return the duck to the pan, coating it well with the curry sauce, and simmer for 10 minutes on low heat.
7. Add the Thai basil leaves and sliced chilies, stirring gently to incorporate, and cook for another 2 minutes.
8. Remove from heat and let it sit for 5 minutes to allow the flavors to meld together.

Enjoy the rich and creamy texture of the curry, with the crispy duck adding a delightful contrast. Serve it over steamed jasmine rice for a complete meal that’s bursting with flavors.

Phanaeng Curry with Roasted Pumpkin and Cashews

Here’s a comforting and aromatic dish that brings the rich flavors of Thailand to your kitchen. Perfect for a cozy dinner, this Phanaeng Curry with Roasted Pumpkin and Cashews is a delightful blend of sweet, spicy, and creamy.

Ingredients

• 1 cup pumpkin, cubed (about 1-inch pieces)
• 1/2 cup cashews (raw or roasted)
• 1 tbsp vegetable oil (or any neutral oil)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp fish sauce (adjust to taste)
• 1/2 cup water
• 5 kaffir lime leaves (torn, for aroma)
• 1 red chili, sliced (optional, for extra heat)

Instructions

1. Preheat your oven to 400°F. Toss the pumpkin cubes with 1/2 tbsp of vegetable oil and spread them on a baking sheet. Roast for 20 minutes, or until tender and slightly caramelized.
2. While the pumpkin roasts, heat the remaining 1/2 tbsp of oil in a large pan over medium heat. Add the Phanaeng curry paste and stir for 1-2 minutes until fragrant.
3. Pour in the coconut milk, stirring constantly to blend with the curry paste. Bring to a gentle simmer.
4. Add the palm sugar and fish sauce, stirring until the sugar dissolves. Tip: Taste and adjust the seasoning now, as the flavors will concentrate as it cooks.
5. Stir in the water and kaffir lime leaves. Simmer for 5 minutes to let the flavors meld.
6. Add the roasted pumpkin and cashews to the curry, gently stirring to coat. Simmer for another 3-5 minutes. Tip: If using raw cashews, add them earlier to soften.
7. Garnish with sliced red chili if desired. Serve hot. Tip: For an extra touch, serve with steamed jasmine rice to soak up the creamy sauce.

Once plated, the curry boasts a velvety texture with chunks of sweet pumpkin and crunchy cashews. The balance of spicy, sweet, and savory makes it a memorable dish, especially when paired with a crisp cucumber salad on the side.

Phanaeng Fish Curry with Coconut Cream and Lime

Gathering around the table for a flavorful meal is one of life’s simple pleasures, and this Phanaeng Fish Curry with Coconut Cream and Lime is no exception. Perfect for beginners, this dish combines rich coconut cream with the zesty kick of lime for a truly unforgettable experience.

Ingredients

• 1 lb white fish fillets (such as cod or tilapia), cut into chunks
• 1 cup coconut cream (shake the can well before opening)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp palm sugar (or brown sugar as an alternative)
• 1 lime, juiced (about 2 tbsp)
• 1/2 cup water
• 5 kaffir lime leaves (torn, for aroma)
• 1 red chili, sliced (optional, for heat)

Instructions

1. In a large pan over medium heat, warm the coconut cream until it starts to bubble slightly, about 2 minutes.
2. Add the Phanaeng curry paste to the pan, stirring continuously to dissolve it into the coconut cream, for 1 minute.
3. Pour in the water, fish sauce, and palm sugar, stirring to combine. Let the mixture simmer for 3 minutes to meld the flavors.
4. Gently add the fish chunks to the pan, ensuring they are submerged in the curry. Cook for 5 minutes, or until the fish is opaque and flakes easily with a fork.
5. Remove the pan from heat. Stir in the lime juice and torn kaffir lime leaves, letting the residual heat release their aromas.
6. Garnish with sliced red chili if using, and serve immediately.

Enjoy the creamy texture and the perfect balance of sweet, spicy, and tangy flavors in this curry. For an extra touch, serve it over steamed jasmine rice or with a side of crisp vegetables to soak up the delicious sauce.

Phanaeng Chicken Curry with Bamboo Shoots

Every home cook deserves a dish that’s both comforting and exotic, and this Phanaeng Chicken Curry with Bamboo Shoots fits the bill perfectly. Let’s dive into creating this flavorful Thai-inspired curry that’s sure to impress.

Ingredients

• 1.5 lbs chicken thighs, cut into bite-sized pieces (boneless, skinless for leaner option)
• 1 cup bamboo shoots, sliced (canned is fine, just drain and rinse)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 1 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tsp palm sugar (or brown sugar)
• 1/2 cup Thai basil leaves (regular basil can substitute in a pinch)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add the Phanaeng curry paste to the pan and stir fry for 1 minute until fragrant, being careful not to burn it.
3. Pour in half of the coconut milk, stirring well to combine with the curry paste, and cook for 2 minutes until the mixture starts to thicken.
4. Add the chicken pieces to the pan, ensuring each piece is coated with the curry mixture, and cook for 5 minutes until the chicken starts to turn opaque.
5. Stir in the remaining coconut milk, bamboo shoots, fish sauce, and palm sugar, bringing the mixture to a gentle simmer.
6. Reduce the heat to low, cover, and let the curry cook for 15 minutes, stirring occasionally to prevent sticking.
7. Remove the lid, add the Thai basil leaves, and cook for an additional 2 minutes until the basil is wilted and the chicken is fully cooked.

Lusciously creamy with a hint of sweetness and spice, this Phanaeng Chicken Curry is best served over steamed jasmine rice to soak up all the delicious sauce. For an extra crunch, top with fresh bean sprouts or a sprinkle of crushed peanuts.

Phanaeng Curry with Eggplant and Green Beans

Unlock the rich flavors of Thailand with this Phanaeng Curry with Eggplant and Green Beans, a dish that balances creamy coconut milk with the bold spices of curry paste. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 can (13.5 oz) coconut milk (shake well before opening)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 cup eggplant, cubed (use Thai eggplant for authenticity)
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 tbsp palm sugar (or brown sugar as a substitute)
• 1 tbsp fish sauce (adjust to taste)
• 1/4 cup water
• 5 kaffir lime leaves (tear into pieces before adding)
• 1/4 cup Thai basil leaves (for garnish)

Instructions

1. Heat a large pan over medium heat and add 1/2 cup of coconut milk. Stir until it begins to simmer and oils separate, about 3 minutes.
2. Add 2 tbsp Phanaeng curry paste to the pan. Stir continuously for 1 minute to release the aromas.
3. Add the remaining coconut milk, 1/4 cup water, and stir to combine. Bring to a gentle simmer.
4. Add 1 cup cubed eggplant and 1 cup green beans. Simmer for 5 minutes, or until vegetables are tender but still crisp.
5. Stir in 1 tbsp palm sugar and 1 tbsp fish sauce. Adjust seasoning if necessary.
6. Add torn kaffir lime leaves and simmer for another 2 minutes to infuse flavors.
7. Remove from heat and garnish with Thai basil leaves before serving.

With its creamy texture and harmonious blend of sweet, spicy, and savory flavors, this Phanaeng Curry is best served over steamed jasmine rice. For an extra crunch, top with roasted peanuts.

Phanaeng Lamb Curry with Fresh Herbs

Let’s dive into creating a flavorful Phanaeng Lamb Curry with Fresh Herbs, a dish that combines rich spices with tender lamb for a comforting meal. This recipe is perfect for those looking to explore Thai cuisine with a twist, using ingredients easily found in your local grocery store.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes (for tenderness)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 tbsp palm sugar (or brown sugar as an alternative)
• 1 tbsp fish sauce (for umami depth)
• 1/2 cup chicken stock (or water, if preferred)
• 1 kaffir lime leaf, torn (for aromatic flavor)
• 1/4 cup Thai basil leaves (adds freshness)
• 1/4 cup cilantro, chopped (for garnish)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add Phanaeng curry paste to the pot and stir continuously for 1 minute to release its aromas.
3. Pour in half of the coconut milk, stirring to combine with the curry paste, and cook for 2 minutes until the mixture thickens slightly.
4. Add the lamb cubes to the pot, ensuring each piece is coated with the curry mixture, and sear for 3 minutes on each side.
5. Stir in the remaining coconut milk, palm sugar, fish sauce, and chicken stock, bringing the mixture to a gentle simmer.
6. Add the torn kaffir lime leaf to the pot, cover, and reduce heat to low. Let it cook for 1 hour, or until the lamb is tender.
7. Remove the lid, increase the heat to medium, and simmer for an additional 10 minutes to reduce the sauce slightly.
8. Turn off the heat and stir in the Thai basil leaves, letting the residual heat wilt them.
9. Garnish with chopped cilantro before serving.

Unbelievably tender lamb pieces swim in a creamy, aromatic curry sauce, with the fresh herbs adding a burst of color and flavor. Serve this curry over steamed jasmine rice or with a side of crispy roti for a complete meal experience.

Phanaeng Curry with Pineapple and Bell Peppers

Ever wondered how to bring a taste of Thailand into your kitchen with minimal fuss? This Phanaeng Curry with Pineapple and Bell Peppers is a vibrant, flavorful dish that’s surprisingly simple to make, perfect for beginners eager to explore Thai cuisine.

Ingredients

• 1 can (13.5 oz) coconut milk (shake well before opening)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 cup diced pineapple (fresh or canned, drained)
• 1 red bell pepper, sliced into strips
• 1 tbsp fish sauce (or soy sauce for vegetarian option)
• 1 tsp palm sugar (or brown sugar)
• 1/2 cup water
• 1 tbsp vegetable oil (or any neutral oil)
• Fresh basil leaves for garnish (optional)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add the Phanaeng curry paste to the pan, stirring constantly for 1 minute to release its aromas.
3. Pour in half of the coconut milk, stirring to combine with the curry paste. Cook for 2 minutes until the mixture thickens slightly.
4. Add the remaining coconut milk, water, fish sauce, and palm sugar. Stir well and bring to a gentle simmer.
5. Add the diced pineapple and sliced bell pepper to the pan. Simmer for 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
6. Remove from heat. Taste and adjust seasoning if necessary, adding more fish sauce or sugar as desired.
7. Garnish with fresh basil leaves before serving, if using.

Zesty and creamy, this curry balances sweet, spicy, and savory flavors beautifully. Serve it over steamed jasmine rice for a complete meal, or try it with quinoa for a twist on tradition.

Phanaeng Curry with Mushrooms and Baby Corn

Venturing into the world of Thai cuisine can be as rewarding as it is flavorful, especially when you start with a dish like Phanaeng Curry. This version, packed with mushrooms and baby corn, offers a perfect balance of creamy and crunchy textures, making it an ideal introduction to Thai cooking for beginners.

Ingredients

• 1 can (13.5 oz) coconut milk (shake well before opening)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 cup mushrooms, sliced (cremini or button mushrooms work well)
• 1 cup baby corn, cut into bite-sized pieces
• 1 tbsp palm sugar (or brown sugar as a substitute)
• 1 tbsp fish sauce (adjust to taste)
• 1/2 cup water
• 5 kaffir lime leaves, torn (optional, for authentic flavor)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat the vegetable oil in a large pan over medium heat (350°F) until shimmering.
2. Add the Phanaeng curry paste to the pan, stirring constantly for 1 minute to release its aromas.
3. Pour in half of the coconut milk, stirring to combine with the curry paste. Cook for 2 minutes until the mixture thickens slightly.
4. Add the mushrooms and baby corn to the pan, stirring to coat them in the curry mixture.
5. Pour in the remaining coconut milk, water, palm sugar, and fish sauce. Stir well to combine all ingredients.
6. Add the torn kaffir lime leaves to the pan, if using. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
7. After simmering, taste the curry and adjust the seasoning with more fish sauce or sugar if needed.
8. Remove the pan from the heat and let the curry sit for 5 minutes before serving to allow the flavors to meld.

Zesty and rich, this Phanaeng Curry with Mushrooms and Baby Corn boasts a velvety texture with a hint of sweetness from the coconut milk and palm sugar. Serve it over steamed jasmine rice for a complete meal, or try it with quinoa for a modern twist.

Phanaeng Curry with Squash and Coconut Milk

Let’s dive into making a comforting bowl of Phanaeng Curry with Squash and Coconut Milk, a dish that balances rich flavors with a creamy texture, perfect for a cozy dinner.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 cup coconut milk (shake the can well before opening)
• 2 cups squash, cubed (peel if desired)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tsp palm sugar (or brown sugar)
• 1/4 cup Thai basil leaves (optional, for garnish)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add the Phanaeng curry paste to the pan and stir continuously for 1-2 minutes until fragrant. Tip: Toasting the paste enhances its flavor.
3. Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
4. Add the cubed squash to the pan, ensuring each piece is coated with the curry mixture. Simmer for 15-20 minutes, or until the squash is tender. Tip: Stir occasionally to prevent sticking.
5. Stir in the fish sauce and palm sugar, adjusting the amounts to balance the salty and sweet flavors to your liking. Tip: Taste as you go to achieve the perfect flavor balance.
6. Remove from heat and garnish with Thai basil leaves if using.

Unbelievably creamy and rich, this Phanaeng curry pairs wonderfully with steamed jasmine rice. The squash adds a subtle sweetness that contrasts beautifully with the spicy and savory notes of the curry. For an extra touch, serve with a side of crispy fried shallots.

Phanaeng Curry with Crispy Tofu and Spinach

Here’s how to create a comforting bowl of Phanaeng Curry with Crispy Tofu and Spinach, perfect for a cozy dinner. This dish combines creamy coconut milk with the bold flavors of curry paste, balanced by the freshness of spinach and the crunch of tofu.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed (for crispier texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 1 cup fresh spinach leaves (packed)
• 1 tbsp palm sugar (or brown sugar as substitute)
• 1 tbsp soy sauce (for depth of flavor)
• 1/2 cup water (to adjust consistency)

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat. Add cubed tofu and cook until all sides are golden brown, about 5-7 minutes. Remove and set aside on a paper towel-lined plate.
2. In the same pan, add Phanaeng curry paste and stir for 1 minute until fragrant. Tip: Lower the heat if the paste starts to stick.
3. Pour in coconut milk, stirring continuously to blend with the paste. Bring to a gentle simmer.
4. Add palm sugar and soy sauce, stirring until sugar dissolves. Tip: Taste and adjust sweetness or saltiness now.
5. Return the crispy tofu to the pan, adding spinach and water. Simmer for 3-4 minutes until spinach wilts and tofu is heated through. Tip: Add more water if you prefer a thinner curry.

Golden and aromatic, this curry offers a delightful contrast between the creamy sauce and crispy tofu. Serve it over steamed jasmine rice or with a side of crunchy cucumber slices for a refreshing bite.

Phanaeng Curry with Chicken and Long Beans

On a cozy evening, nothing beats the aromatic allure of a homemade Phanaeng Curry, a Thai classic that’s as flavorful as it is comforting. This version, with tender chicken and crisp long beans, is a perfect introduction to Thai cooking for beginners.

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 lb chicken breast, sliced into thin strips
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk
• 1 cup long beans, cut into 2-inch pieces
• 1 tbsp fish sauce (adjust to taste)
• 1 tsp palm sugar (or brown sugar as a substitute)
• 5 kaffir lime leaves, torn (optional for extra aroma)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add the chicken strips to the pan, stirring occasionally, until they turn white on all sides, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Stir in the Phanaeng curry paste, coating the chicken evenly, and cook for another minute to release the aromas.
4. Pour in the coconut milk, stirring to combine with the curry paste and chicken. Bring to a gentle simmer.
5. Add the long beans, fish sauce, and palm sugar, stirring well. Simmer for 10 minutes, or until the beans are tender but still crisp. Tip: The sauce should thicken slightly; if it’s too thin, let it simmer a bit longer.
6. Throw in the kaffir lime leaves during the last 2 minutes of cooking for an extra layer of flavor. Tip: Remove the leaves before serving if you prefer a smoother texture.

With its creamy coconut base and the subtle heat from the curry paste, this Phanaeng Curry offers a delightful balance of flavors. Serve it over steamed jasmine rice or with a side of crispy roti for a truly authentic experience.

Phanaeng Curry with Beef and Thai Eggplant

Mastering the art of Thai cuisine at home starts with understanding the balance of flavors in dishes like Phanaeng Curry. This rich and creamy curry, with its tender beef and Thai eggplants, is a perfect introduction to the depth of Thai cooking.

Ingredients

• 1 lb beef, thinly sliced (chuck or sirloin works well)
• 1 cup Thai eggplants, quartered (substitute with regular eggplant if unavailable)
• 2 tbsp Phanaeng curry paste (adjust to taste)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1 tbsp palm sugar (or brown sugar as an alternative)
• 1 tbsp fish sauce (adjust to taste)
• 5 kaffir lime leaves, torn (remove the stem)
• 1 red chili, sliced (optional for extra heat)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add the Phanaeng curry paste to the pan and stir-fry for 1-2 minutes until fragrant, releasing the oils.
3. Pour in half of the coconut milk, stirring continuously to combine with the paste, and cook for 2 minutes until the mixture thickens slightly.
4. Add the beef slices to the pan, ensuring each piece is coated with the curry mixture, and cook for 3-4 minutes until the beef starts to brown.
5. Stir in the remaining coconut milk, palm sugar, fish sauce, and kaffir lime leaves, bringing the mixture to a gentle simmer.
6. Add the Thai eggplants and red chili (if using), then reduce the heat to low and simmer uncovered for 15-20 minutes, or until the beef is tender and the eggplants are cooked through.
7. Once done, remove from heat and let it sit for 5 minutes to allow the flavors to meld together.

Tender beef and creamy coconut milk create a harmonious blend in this Phanaeng Curry, with the Thai eggplants adding a subtle bitterness that balances the sweetness. Serve it over steamed jasmine rice or with a side of crispy roti for an authentic Thai meal experience.

Phanaeng Curry with Seafood Medley and Basil

For those looking to dive into the rich flavors of Thai cuisine, this Phanaeng Curry with Seafood Medley and Basil is a perfect start. Follow these steps carefully to bring a taste of Thailand to your table.

Ingredients

• 1 can (14 oz) coconut milk (shake well before opening)
• 2 tbsp Phanaeng curry paste (adjust for spice preference)
• 1 lb mixed seafood (shrimp, scallops, squid), cleaned
• 1 cup Thai basil leaves (packed, plus extra for garnish)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tsp palm sugar (or brown sugar as a substitute)
• 1 red bell pepper, sliced (for color and crunch)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat the vegetable oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add the Phanaeng curry paste to the pan, stirring constantly for 30 seconds to release the aromas.
3. Pour in half the coconut milk, stirring to combine with the curry paste, and cook for 2 minutes until the mixture thickens slightly.
4. Add the mixed seafood to the pan, stirring gently to coat with the curry mixture, and cook for 3 minutes until the seafood starts to turn opaque.
5. Stir in the remaining coconut milk, fish sauce, and palm sugar, bringing the mixture to a gentle simmer for 5 minutes.
6. Add the sliced red bell pepper and Thai basil leaves, cooking for an additional 2 minutes until the peppers are slightly tender but still crisp.
7. Remove from heat and let the curry sit for 2 minutes to allow the flavors to meld.

Outstanding in its creamy texture and aromatic flavors, this curry pairs wonderfully with steamed jasmine rice. For an extra touch of freshness, garnish with additional basil leaves and a squeeze of lime before serving.

Conclusion

With these 18 flavorful Phanaeng recipes, you’ve got a delicious taste of authentic Thai cuisine right at your fingertips! Whether you’re craving creamy curries or bold, aromatic dishes, there’s something here for every home cook. Give them a try, and don’t forget to share your favorites in the comments—or pin this roundup to your Pinterest board for easy inspiration later. Happy cooking!