PANTRYFLEX

simmer · curry sauce

NATIONAL AWARD WINNERPrep 5 minCook 15 min

Panang Curry Sauce

Independent adaptation of a publicly published Chutatip “nok” Suntaranon recipe. Not affiliated with, sponsored by, or endorsed by Chutatip “nok” Suntaranon.

BRAISING SAUCE · CHICKEN CURRY & RICE

In the published recipe, this is the braising sauce for panang gai curry.

Nok Suntaranon's panang curry sauce for chicken, rice.

On the jar

PANANG GAI

Method
simmer
Yield
about 4 cups
Ingredients
12
Jar batch
0.3× recipe
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Ratio

Ratio by volume: COCONUT MILK 400 ml, COCONUT CREAM 360 ml, FISH SAUCE 90 ml
COCONUT MILK 400 mlCOCONUT CREAM 360 mlFISH SAUCE 90 ml

Ingredients

  • Curry Paste1/3 cup panang/red curry paste (80 g)
  • Shrimp Paste1 Tbsp (15 ml)
  • Brown Sugar3 Tbsp light (36 g)
  • Coconut Cream1 1/2 cups (360 ml)
  • Coconut Milk1 (13.5 oz) can (400 ml)
  • Fish Sauce6 Tbsp (90 ml)
  • Salt1 1/2 tsp kosher (9 g)
  • Pepper1 tsp black (2 g)
  • White Pepper1 tsp (2 g)
  • Basil1 cup Thai basil leaves (25 g)
  • Makrut Leafabout 23½ leaves (7 g)
  • Chileto taste Thai chiles

Method

  1. Pour to the lines in order (bottom → top): COCONUT MILK, COCONUT CREAM, FISH SAUCE.
  2. Shake-to-line (dashed marks): add CURRY PASTE. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Season to finish: BROWN SUGAR (about 2 tsp), SALT (about ½ tsp), PEPPER (about ¼ tsp), WHITE PEPPER (about ¼ tsp), BASIL (about 3 Tbsp), MAKRUT LEAF (2 leaves).
  4. Cap the jar and shake until combined.
  5. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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Provenance

Southern Thai chef of Kalaya in Philadelphia; James Beard Best Chef Mid-Atlantic 2023. Isaan and southern Thai curries and nam jim-style sauces on a large restaurant stage.

Originally published as Panang Gai Curry Sauce.

Adapted from a Chutatip “Nok” Suntaranon recipe (Kalaya’s Southern Thai Kitchen / 6abc).

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FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Kalaya’s Southern Thai Kitchen / 6abc (published as “Panang Gai Curry Sauce”). Full citation lives in Provenance.

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