When it comes to comforting, flavourful meals that are surprisingly simple to prepare, Panang curry has secured a permanent spot on my dinner rotation. Using the rich and aromatic Mae Ploy Panang Curry Paste, this version of the beloved Thai dish is made even more indulgent with the addition of peanut butter and a touch of honey for balance.

I used Quorn pieces for the protein in this recipe—they soak up the sauce beautifully and keep things light, but the beauty of this curry is that it works with almost anything. Chicken, beef, tofu, tempeh—just choose your favourite or what you’ve got on hand. If you can get your hands on kaffir lime leaves, definitely add them—they’re not essential, but they add that citrusy top note that elevates the whole dish.

What Is Panang Curry?

Panang curry, originating from central Thailand, is known for its thick, creamy texture and deeply savoury flavour. Unlike some of the more fiery Thai curries, Panang has a gentler heat and leans into the richness of coconut milk, roasted spices, and aromatics like galangal and lemongrass. The addition of ground peanuts or peanut butter is traditional and brings a satisfying nutty depth. The name is believed to have links to the Malaysian island of Penang, reflecting the fusion of regional influences in Thai cuisine.

Why Mae Ploy Panang Curry Paste?

There are plenty of Thai curry pastes out there, but Mae Ploy is one of my favourites. It’s flavourful, authentic, and importantly, versatile. It includes all the ingredients you’d find in a traditional Panang paste—red chilli, lemongrass, garlic, galangal, and kaffir lime peel—so you don’t have to track them all down yourself.

Why I Love This Recipe for Meal Prep

This curry is perfect for batch cooking. I often make a double portion and divide it into containers for weekday lunches. It keeps really well in the fridge for up to 4 days and reheats beautifully. The flavours actually deepen after a day or two!

Pair it with rice or even cauliflower rice if you’re after something lighter. It also works wonderfully as a noodle bowl or poured over roasted sweet potatoes for a different take

Method

Sauté the curry paste

Add protein and fry in the paste

Add vegetables

Pour in coconut milk

Stir in peanut butter and honey

Simmer

Health Benefits

Even though it feels indulgent, this dish is surprisingly wholesome:

Protein-rich from Quorn or your preferred meat/veggie alternative
Coconut milk provides healthy fats and a satisfying creaminess
Vegetables boost fibre, vitamins, and antioxidants
Peanut butter adds plant-based protein and healthy fats
Balanced spices support digestion and metabolism

By making it at home, you control the quality of ingredients and avoid hidden preservatives or additives you might find in takeaways.

FAQs

Can I make it spicier?
Absolutely. Add an extra half tablespoon of curry paste or stir in some chopped fresh chilli.

What can I use instead of Quorn?
Chicken, prawns, tofu, or even jackfruit work well here. It’s a very forgiving and adaptable recipe.

Is this dish vegan?
It can be! Just make sure to check that your curry paste doesn’t include shrimp paste (Mae Ploy’s Panang typically does, so opt for a vegan curry paste if needed) and use a plant-based protein.

Can I freeze it?
Yes, it freezes well. Store in freezer-safe containers and defrost in the fridge overnight before reheating.

Final Thoughts

Panang curry is one of those dishes that makes you feel like a chef without needing hours in the kitchen. Thanks to Mae Ploy’s Panang paste, you get the depth and complexity of Thai cuisine with none of the stress. A little peanut butter, a splash of honey, and your choice of protein turn this into a flexible, satisfying, and health-conscious meal you’ll want to make again and again.

So next time you’re craving a warming, flavour-packed dinner, give this Panang curry a go—kaffir lime leaves or not, you won’t be disappointed.