Lotus Panang Curry Recipe


  • 50g Lotus Panang curry paste
  • 400ml coconut milk (1 tin)
  • 500g of fully cooked sliced meat (chicken/pork/lamb/beef/seafood or beancurd)
  • 2 tbsp vegetable oil
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • 4 kaffir lime leaves (chopped finely)
  • Handful of sweet basil
  • 2/3 chopped red sweet chilli
  • 100-125ml of chicken/vegetable stock (water may be used as a substitute)


  1. . Pour the vegetable oil into the wok at medium heat.
  2. Add the Lotus curry paste, stirring gently until it blends with the oil.
  3. Add the coconut milk.
  4. Add the cooked meat until cooked through.
  5. Add sugar and fish sauce.
  6. Then add stock, the sauce should be quite thick (as per traditional Panang curry)
  7. Finally, add the chilli and simmer for 5 minutes, garnishing with the sweet basil and shredded lime leaves. If using beef or lamb, then more cooking time is required until the meat is tender.

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