18 Creamy Phanaeng Curry Recipes with a Spicy Twist
Are you ready to spice up your meal routine? Look no further! Phanaeng curry is a popular Thai dish that combines rich coconut milk with bold flavors and spices. While traditional recipes are delicious, we’re taking it to the next level by adding unique twists to give you 18 creamy Phanaeng curry recipes to try.
From classic beef and chicken curries to vegetarian options with tofu and mushrooms, there’s something for everyone in this collection. Whether you like it hot or not, these recipes will satisfy your cravings and inspire new flavors. In the following pages, we’ll explore the world of Phanaeng curry and show you how to make each dish a reality.
Phanaeng Curry with Beef and Coconut Milk
This rich and creamy Thai curry is a popular dish in Southeast Asian cuisine, made with tender beef, aromatic spices, and the sweetness of coconut milk. In this recipe, we’ll guide you through the preparation of a mouthwatering Phanaeng Curry with beef and coconut milk.
Ingredients:
– 500g beef strips (such as sirloin or ribeye)
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons Thai red curry paste
– 2 cups coconut milk
– 1 cup beef broth
– 1 teaspoon fish sauce
– 1/2 teaspoon palm sugar
– Salt and black pepper, to taste
– Fresh Thai basil leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add garlic and ginger; cook until fragrant (30 seconds).
2. Add beef strips; cook until browned (3-4 minutes). Remove from pan.
3. In the same pan, add curry paste; cook for 1 minute.
4. Pour in coconut milk, beef broth, fish sauce, and palm sugar. Stir to combine.
5. Return beef to the pan; simmer until cooked through (10-12 minutes).
6. Season with salt and black pepper to taste.
7. Garnish with fresh Thai basil leaves.
Cooking Time: 20-25 minutes
Spicy Phanaeng Chicken Curry
A bold and aromatic Thai curry that combines the creaminess of coconut milk with a spicy kick from chilies and a rich flavor profile from chicken. Perfect for those who love a little heat in their meals.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai red curry paste
– 2-3 dried Thai chilies, crushed or 1-2 teaspoon chili flakes
– 1 can (14 oz) coconut milk
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add chicken and cook until browned on all sides.
4. Stir in curry paste, chilies, and coconut milk. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 15-20 minutes or until the flavors have melded together.
6. Season with fish sauce, lime juice, salt, and pepper to taste.
7. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 25-30 minutes
Vegetarian Phanaeng Curry with Tofu
This classic Thai dish gets a plant-based twist with the addition of silken tofu, creating a creamy and flavorful curry that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 2 tablespoons Thai red curry paste
– 1/2 cup silken tofu, crumbled
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic, onion, and bell pepper; cook until the vegetables are tender, about 3-4 minutes.
3. Stir in the curry paste and cook for 1 minute.
4. Pour in the coconut milk and bring to a simmer.
5. Add the tofu and stir to combine.
6. Reduce heat to low and let simmer for 5-7 minutes or until the sauce has thickened slightly.
7. Season with soy sauce, brown sugar, salt, and pepper.
8. Garnish with basil leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Phanaeng Pork Belly Curry
This traditional Thai curry dish is a flavorful and aromatic combination of pork belly, spices, and coconut milk. With its rich and creamy sauce, Panaeng Pork Belly Curry is sure to please even the most discerning palates.
Ingredients:
– 1 lb pork belly, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups coconut milk
– 1 cup Thai red curry paste
– 1/2 cup fish sauce
– 1/4 cup palm sugar
– 2 tablespoons tamarind paste
– 1/4 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add garlic and ginger; cook until fragrant.
2. Add pork belly; cook until browned, about 5 minutes.
3. Add curry paste; cook, stirring constantly, for 1 minute.
4. Pour in coconut milk, fish sauce, palm sugar, tamarind paste, and cumin. Bring to a simmer.
5. Reduce heat to low and let cook, covered, for 30-40 minutes or until pork is tender.
6. Season with salt to taste. Garnish with cilantro leaves.
Cooking Time: 30-40 minutes
Phanaeng Shrimp Curry with Kaffir Lime Leaves
A rich and creamy Thai curry that combines succulent shrimp with the unique flavor of kaffir lime leaves, perfect for a quick and flavorful meal.
Ingredients:
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 4-6 kaffir lime leaves
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Panang curry paste
– 1 can (14 oz) coconut milk
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add kaffir lime leaves, garlic, and ginger; cook until fragrant (30 seconds).
3. Add curry paste; cook, stirring constantly, for 1 minute.
4. Pour in coconut milk and water; bring to a simmer.
5. Add shrimp; cook until pink and cooked through (3-4 minutes).
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve immediately.
Cooking Time: 10-12 minutes
Phanaeng Duck Curry with Peanuts
A rich and creamy Thai-inspired curry that combines the tender flavor of duck with the crunch of peanuts.
Ingredients:
– 1 lb boneless, skinless duck breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup water
– 2 tablespoons curry paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup peanuts
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add duck pieces and cook until browned on all sides.
4. Stir in curry paste, cumin, salt, and pepper.
5. Pour in coconut milk and water; bring to a simmer.
6. Reduce heat to low and let it cook for 30 minutes or until the duck is tender.
7. Stir in peanuts and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Slow-Cooked Phanaeng Lamb Curry
Phanaeng curry, a popular Thai dish, is a flavorful and aromatic slow-cooked lamb curry that’s perfect for a cozy night in. This recipe combines the rich flavors of lamb with the creamy and slightly spicy kick of coconut milk and chilies.
Ingredients:
– 1 lb boneless lamb shoulder or shanks, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 Thai bird’s eye chilies, sliced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 tablespoons Phanaeng curry paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a slow cooker or Dutch oven over medium-high heat.
2. Add lamb, onions, garlic, chilies, and ginger; cook until browned, about 5 minutes.
3. Add curry paste, cumin, salt, and pepper; stir to combine.
4. Pour in coconut milk and bring to a simmer.
5. Transfer to the slow cooker or Dutch oven and cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Phanaeng Fish Curry with Basil
This classic Thai recipe combines the richness of coconut milk with the bold flavors of chilies and fish, all wrapped up in a fragrant basil sauce. A flavorful and aromatic curry that’s perfect for a quick weeknight dinner.
Ingredients:
– 400g fish (any white fish works well), cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4-6 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 cup coconut milk
– 1/4 cup water
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar
– Salt, to taste
– Fresh Thai basil leaves, for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chilies, garlic, and ginger; stir-fry until fragrant (30 seconds).
3. Add fish and cook until opaque and flaky (3-4 minutes).
4. Stir in coconut milk, water, fish sauce, palm sugar, and salt.
5. Simmer for 10 minutes or until the sauce has thickened slightly.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh basil leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Phanaeng Mushroom Curry for Vegans
Phanaeng Mushroom Curry for Vegans: A Spicy and Savory Delight
This vegan take on the classic Thai curry is a flavorful and aromatic dish that combines earthy mushrooms with a rich, spicy sauce. Serve over steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili flakes
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
3. Add garlic, ginger, cumin, coriander, turmeric, and chili flakes. Cook for an additional minute.
4. Pour in coconut milk and vegetable broth. Bring the mixture to a simmer.
5. Reduce heat to low and let the curry cook for 10-15 minutes or until the sauce has thickened slightly.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 20-25 minutes
Phanaeng Pumpkin Curry with Coconut Cream
This creamy and aromatic Thai-inspired curry combines the warmth of pumpkin with the richness of coconut cream, perfect for a comforting meal on a chilly evening.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1/4 cup coconut cream
– 2 teaspoons Phanaeng curry paste (or adjust to taste)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion, garlic, and ginger; cook until the onion is translucent (3-4 minutes).
3. Add pumpkin cubes; cook for 5 minutes or until slightly tender.
4. Stir in Phanaeng curry paste, coconut milk, and coconut cream. Bring to a simmer.
5. Reduce heat to low; let it cook for 10-15 minutes or until the pumpkin is fully cooked and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Phanaeng Curry Noodle Soup
This traditional Thai soup combines the creamy richness of coconut milk with the spicy warmth of Phanaeng curry paste, served over a bed of soft noodles. Perfect for a cozy evening meal.
Ingredients:
– 1 tablespoon Phanaeng curry paste
– 2 cups vegetable or chicken broth
– 1 can (14 oz) coconut milk
– 1/4 cup water
– 1/2 cup rice noodles
– 1/4 teaspoon ground cumin
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 2 tablespoons chopped fresh cilantro (optional)
– 2 slices of cooked chicken or tofu (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, combine curry paste, broth, coconut milk, water, cumin, salt, and sugar. Whisk until smooth.
3. Bring the mixture to a simmer over medium heat. Reduce heat to low and cook for 5-7 minutes or until heated through.
4. Add cooked noodles and chicken/tofu (if using). Simmer for an additional 2-3 minutes.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro (if desired).
Cooking Time: 15-20 minutes
Phanaeng Curry Stuffed Bell Peppers
Transform ordinary bell peppers into a flavorful and aromatic dish by filling them with the rich flavors of Phanaeng curry. This recipe combines the sweetness of bell peppers with the spicy and creamy sauce, creating a unique and delicious twist on traditional stuffed peppers.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1/2 cup Phanaeng curry paste
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat oil over medium-high heat. Add garlic, ginger, and Phanaeng curry paste; cook, stirring constantly, until fragrant.
3. Stuff each bell pepper with the curry mixture, filling to the top.
4. Place peppers in a baking dish and bake for 20-25 minutes or until tender.
5. Serve warm, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Phanaeng Curry Fried Rice
Phanaeng Curry Fried Rice: A Spicy Thai Twist on a Classic Dish
This recipe combines the flavors of rich Phanaeng curry with the comfort of fried rice, creating a unique and delicious twist on a classic dish.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g. peas, carrots, corn)
– 2 tablespoons Phanaeng curry paste
– 1 cup coconut milk
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add diced onion and minced garlic; stir-fry until translucent.
3. Add mixed vegetables; cook until tender.
4. Stir in Phanaeng curry paste; cook for 1 minute.
5. Add coconut milk; stir to combine.
6. Mix in cooked rice; stir-fry until heated through and slightly crispy at the bottom.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Phanaeng Curry with Bamboo Shoots
A rich and flavorful Thai curry dish that combines the earthy sweetness of bamboo shoots with the spiciness of Phanaeng paste, served over a bed of fragrant jasmine rice.
Ingredients:
– 2 cups bamboo shoots, sliced
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Phanaeng curry paste
– 2 cups coconut milk
– 1 cup water or fish stock
– 1 teaspoon palm sugar
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add garlic and ginger; sauté until fragrant (30 seconds).
3. Add Phanaeng curry paste; cook, stirring constantly, for 1 minute.
4. Add coconut milk, water or fish stock, palm sugar, salt, and black pepper. Stir to combine.
5. Bring mixture to a simmer; add bamboo shoots.
6. Reduce heat to low; cook, covered, for 15-20 minutes or until bamboo is tender.
7. Serve hot over jasmine rice, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Phanaeng Curry Meatballs
A flavorful twist on traditional meatballs, this Phanaeng Curry Meatballs recipe combines the rich flavors of Thai red curry paste with ground beef and pork. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound ground beef
– 1/2 pound ground pork
– 2 tablespoons Phanaeng curry paste
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine ground beef, pork, curry paste, onion, garlic, egg, breadcrumbs, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape into small meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle with vegetable oil and bake for 18-20 minutes or until cooked through.
5. Serve hot with steamed rice, noodles, or as an appetizer.
Cooking Time: 18-20 minutes
Phanaeng Curry Stir-Fry with Vegetables
This recipe combines the rich flavors of Phanaeng curry paste with a colorful medley of vegetables, perfect for a quick and satisfying dinner. With its slightly sweet and spicy notes, this dish is sure to become a favorite.
Ingredients:
– 2 tablespoons vegetable oil
– 1 tablespoon Phanaeng curry paste
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup mixed vegetables (such as broccoli, carrots, and snap peas)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add curry paste and cook, stirring constantly, for 1 minute.
3. Add onion and garlic; stir-fry until the onion is translucent.
4. Add bell pepper and mixed vegetables; stir-fry for 2-3 minutes.
5. Pour in coconut milk; stir to combine.
6. Reduce heat to low and simmer, covered, for 5 minutes or until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Phanaeng Curry with Eggplant and Thai Basil
Experience the rich flavors of Thailand with this creamy Phanaeng curry, infused with the deep sweetness of eggplant and the bright aroma of Thai basil. This recipe is a perfect blend of spices and freshness.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 4-6 dried red chilies, rehydrated in water and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Phanaeng curry paste (store-bought or homemade)
– 2 cups coconut milk
– 2 cups water
– Salt to taste
– Fresh Thai basil leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add eggplant and cook until tender, about 5 minutes. Remove from pan.
3. In the same pan, sauté garlic, ginger, and rehydrated chilies until fragrant.
4. Stir in curry paste and cook for 1 minute.
5. Add coconut milk, water, and cooked eggplant. Simmer for 10-15 minutes or until sauce thickens.
6. Season with salt to taste.
7. Garnish with fresh Thai basil leaves and serve over steamed rice.
Cooking Time: 20-25 minutes
Phanaeng Curry Coconut Soup
This creamy and spicy Thai-inspired soup is a perfect comfort food for any occasion. With the rich flavors of coconut milk, curry paste, and your choice of protein, this recipe is sure to become a staple in your household.
Ingredients:
– 2 cups chicken or vegetable broth
– 1 can (14 oz) coconut milk
– 2 tablespoons Phanaeng curry paste
– 1 tablespoon fish sauce (optional)
– 1/4 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– 1/2 cup mixed vegetables (bell peppers, carrots, potatoes)
– 1/2 cup cooked chicken or your choice of protein
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine broth, coconut milk, curry paste, fish sauce (if using), cumin, and turmeric.
2. Bring mixture to a simmer over medium heat.
3. Add mixed vegetables and cooked protein; stir well.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Summary
Discover the rich and creamy flavors of Phanaeng curry with this collection of 18 mouth-watering recipes. From classic beef and coconut milk to innovative twists like spicy chicken and vegetarian tofu, there’s something for every palate. Try your hand at slow-cooked lamb or fish curries, or go bold with peanut-crusted pork belly or kaffir lime leaf-infused shrimp. Whether you’re in the mood for a comforting curry noodle soup or a flavorful stir-fry with vegetables, these recipes will transport you to the heart of Thailand’s culinary scene.
