PProvenance
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Cooking in
Halfmoon Bay · the Sunshine Coast
Nearest city · Vancouver Change
Thai · Central Thailand

Panang Curry

Panang curry is a thick, dry, rich curry — less coconut milk than green curry, roasted peanuts pounded into the paste, and a more intensely concentrated coconut cream reduced around the protein. The flavour is sweet, slightly creamy, and aromatic without the fiery heat of green curry. Traditionally made with beef, the sauce should coat the meat like a thick glaze rather than pool around it.

‹Swipe for the next dish›
Serves4
Total30 min
Within reach5of 9 in Halfmoon Bay

Three in town · one shipped · one in Vancouver · four not yet within reach.

How the 9 are reached
In town
3 · chicken breast, tamarind paste, fish sauce (nam pla)
Shipped to you
1 · palm sugar
In Vancouver
1 · coconut milk
Not yet within reach
4 · panang curry paste (Thai, kaffir lime leaves, long red chilli, thai basil leaves
Cook
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I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

40g
Panang curry paste (Thai
quality brand)
Not yet within reach of Halfmoon Bay · each reach is counted
400ml
coconut milk
full fat
Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaIn Vancouver · Jeya Brothers →
300g
100g
roasted peanuts
unsalted
Your own market
25g
15ml
10g
3
kaffir lime leaves
Not yet within reach of Halfmoon Bay · each reach is counted
1
long red chilli
sliced
Not yet within reach of Halfmoon Bay · each reach is counted
30g
Thai basil leaves
Not yet within reach of Halfmoon Bay · each reach is counted

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Halfmoon Bay →

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Bring coconut milk to a gentle simmer in a heavy-bottomed pan over medium heat.
From the canon — Fresh coconut milk — extracted from freshly grated coconut flesh rather than purchased in a can — and the technique of 'cracking' it: heating the thick, fat-… Coconut Milk: Cracking, Frying, Reducing →
2
Stir in Panang curry paste, working it through the coconut milk until fully dissolved; cook 2 minutes.
3
Add chicken cubes and poach at gentle simmer for 8–10 minutes until cooked through.
4
Fold in roasted peanuts, tamarind paste, fish sauce, and palm sugar; stir to combine.
From the canon — Fish sauce — nam pla — is the universal salt of the Thai kitchen. Fish Sauce (Nam Pla): Selection and Use →
5
Tear kaffir lime leaves directly into the curry and simmer 3 minutes.
6
Taste and adjust seasoning with fish sauce or palm sugar as needed.
7
Finish with fresh Thai basil and sliced red chilli; serve immediately over jasmine rice.
From the canon — Thai jasmine rice — khao hom mali (fragrant jasmine rice) — cooked by the absorption method: precisely measured rice washed to remove surface starch, combine… Jasmine Rice (Khao Hom Mali): The Absorption Method →
III

Sensory Tests

◇Where it lives or dies. The moment where Panang lives or dies is the reduction at the end — after the beef is cooked, continue reducing the curry over medium heat, stirring frequently, until the coconut oil begins to rise to the surface of the sauce. This is the signal that the water has cooked off and the curry has reached its correct thick, concentrated state. The surface of the curry should glisten with coconut oil.
Pillar IV
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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V

What to Pour

Pouring for British Columbia · ·

The pairing
1897 Amber Ale
Stanley Park Brewing · Metro Vancouver
Stanley Park Brewing · Vancouver →
Beer
From British Columbia
Beldame
Strange Fellows Brewing · Metro Vancouver
Strange Fellows Brewing · Vancouver →
Beer lager
Without alcohol
Loop Lime Lemon Sour
BSA (Brasserie St-Antoine)
Not yet stocked in British Columbia
Non-alcoholic

Each tap is counted, so the stockist sees the demand Provenance sends them.

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VI
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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The working kitchen
Cost this recipe
Part of The Profession · ingredient costs and your margin
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HACCP brief
Part of The Profession · the food-safety plan
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Sourced through Provenance

The hands behind the plate.

Jeya Brothers
Vancouver · coconut milk
→
Wismettac
Vancouver · palm sugar
→
Noble Meats & Cheeses Ltd. · Sechelt
Sechelt, V0N 3A0, Canada · chicken breast
→
SuperValu Gibsons · Gibsons
Gibsons, B.C. V0N 1V7 · tamarind paste, fish sauce (nam pla)
→
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