Panang curry is a staple of Malaysian and Thai cuisine, renowned for its ultra-rich sauce and well-balanced sweetness, which comes from coconut cream and peanutty panang curry paste. While traditionally made with beef, this plant-based version swaps in winter squash, transforming the dish into a comforting autumn dish that can be served as a main, a side, or as part of a multi-part meal. Unlike green curry and other fiery curry recipes, panang is milder and thicker by comparison. Its sauce clings to the main ingredient, whether it’s meat, seafood, or, as in this version, nutty kabocha or red kuri.
Kabocha squash is ideal in this dish because of its creamy yet firm texture and nutty flavor, but other squashes and pumpkins such as red kuri, acorn, and butternut squash would work, too. The natural sweetness of various winter squashes pairs beautifully with the bold flavors of panang curry paste, while coconut cream adds a velvety richness that coats each cube of squash in a perfectly spiced sauce.
The Critical Step for Great Panang Curry
One of the keys to a great panang curry is the step of “breaking” the coconut cream. Heating it until it separates into its fatty and watery components allows the curry paste to fry in the fat, which deepens the flavors and enhances the paste’s natural aromatics. This technique creates a robust foundation for the curry, ensuring that the flavors meld together beautifully.
The Key Ingredients in the Curry
This recipe’s balance of sweet, spicy, and savory elements is central to its appeal. Palm sugar is traditional but light brown sugar works just fine to temper the heat of the curry paste and balance the briny fish sauce. Makrut lime leaves and Thai basil add strong licorice and pungent citrus-herbal notes that cut through the richness of the curry. Finally, roasted peanuts offer a crunchy contrast to the smooth, creamy sauce and tender squash. They also enhance the peanut flavor that’s traditional in classic panang curry paste but can be missing from commercial panang curry pastes, which often omit peanuts now because of food allergies and replace them with mung beans.
The finished dish is hearty and best served with steamed jasmine rice and as a part of a family-style meal or Thai-inspired Thanksgiving feast with a roasted bird and my sweet chili glazed Brussels sprouts.
In a 2-quart saucepan, heat 1/4 coconut cream over medium-high heat until it breaks and looks oily. Add 2 tablespoons curry paste for a milder curry or 3 tablespoons for a spicier curry. Stir until paste deepens in color and is fragrant, about 2 minutes.
Add squash, remaining coconut cream (reserve 2 tablespoons to drizzle on top for presentation if you’d like), water, palm or brown sugar, and fish sauce. Stir, bring to a boil, reduce heat to medium, cover, and cook until squash is fork-tender, about 10 minutes. Peel should be sturdy and flesh should still hold its shape. Simmer uncovered until curry is thickened to the consistency of a bisque, about 3 minutes.
Remove from heat, stir in half the red chili and basil leaves, and transfer to a large serving bowl or individual serving bowls. Top with makrut lime leaves, peanuts, remaining chiles, and a drizzle of reserved coconut cream, if desired.
Special Equipment
2-quart saucepan
Notes
Recipe can easily be doubled.
To make this dish vegetarian, use thin (light) soy sauce instead of fish sauce and use a curry paste without shrimp paste, such as Maesri brand.
Fresno, serrano, or jalapeño can be used in place of Thai long chili. For mild curry, use 1/4 red bell pepper.
Use a premium unsweetened coconut cream, such as Savoy brand, that is pure coconut cream. Avoid using brands with added thickeners such as guar gum, as these won’t thicken well.
Make-Ahead and Storage
Make curry through step 2, let cool, cover, and keep refrigerated overnight. Reheat curry on the stove over medium heat and continue with step 3 before serving.
Keep leftovers covered in refrigerator for up to 3 days. Reheat gently on stove. Coconut milk curries should not be frozen as the texture will be affected.