📝 About This Recipe
Experience the ultimate culinary bridge where the velvety richness of Italian pasta meets the aromatic, nutty warmth of Thai Panang curry. This fusion masterpiece replaces traditional heavy cream with luscious coconut milk, infused with hand-bruised kaffir lime leaves and roasted peanuts for a complex, umami-packed profile. It is a vibrant, soul-warming dish that offers a sophisticated twist on comfort food, perfect for those who crave bold spices and elegant textures.
🥗 Ingredients
The Pasta
- 1 lb Fettuccine or Pappardelle (dried or fresh)
- 2 tablespoons Kosher Salt (for the pasta water)
The Curry Base
- 3-4 tablespoons Panang Curry Paste (Maesri or Mae Ploy brands recommended)
- 14 oz Full-fat Coconut Milk (one can, do not use light coconut milk)
- 2 tablespoons Coconut Oil (or neutral vegetable oil)
- 1 lb Chicken Breast or Large Shrimp (sliced into thin bite-sized pieces)
- 1.5 tablespoons Palm Sugar (finely shaved; substitute with brown sugar if needed)
- 2 tablespoons Fish Sauce (adjust to taste for saltiness)
- 6 pieces Kaffir Lime Leaves (destemmed and very finely julienned)
- 1 Red Bell Pepper (sliced into thin strips)
The Fusion Finish
- 1/4 cup Roasted Peanuts (unsalted, finely crushed)
- 1 handful Thai Basil Leaves (torn just before serving)
- 1 Fresh Red Chili (thinly sliced for garnish)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Cook the pasta according to package instructions until just 'al dente'—it should still have a firm bite as it will finish cooking in the sauce.
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2
While the pasta water heats, place a large wok or deep skillet over medium-high heat. Add the coconut oil and wait until it begins to shimmer.
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3
Spoon out the thick 'cream' from the top of the coconut milk can and add it to the skillet. Fry the cream for 2-3 minutes until it begins to separate and look oily.
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4
Add the Panang curry paste to the coconut cream. Use a spatula to break it up and fry for 2 minutes until the paste is fragrant and the oils turn a deep reddish-orange.
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5
Add the chicken or shrimp to the skillet. Sear for 3-4 minutes, tossing to coat thoroughly in the concentrated curry paste.
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6
Pour in the remaining coconut milk from the can. Stir in the palm sugar, fish sauce, and half of the julienned kaffir lime leaves.
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7
Add the red bell pepper strips. Reduce the heat to medium and let the sauce simmer gently for 5 minutes until it thickens slightly to a coating consistency.
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8
Reserve 1/2 cup of the starchy pasta water, then drain the pasta.
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9
Immediately transfer the hot pasta into the skillet with the curry sauce. Toss vigorously with tongs to ensure every strand is enveloped.
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10
If the sauce is too thick, add a splash of the reserved pasta water to emulsify the sauce into a glossy, creamy texture.
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11
Turn off the heat. Fold in the crushed peanuts and the remaining kaffir lime leaves.
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12
Garnish with fresh Thai basil, sliced red chilies, and a final squeeze of lime juice to brighten the flavors.
💡 Chef's Tips
Always fry the curry paste in coconut cream first; this 'cracking' of the cream releases the essential oils and creates a deeper flavor. If you cannot find kaffir lime leaves, use 1 teaspoon of fresh lime zest for a similar citrusy aroma. Be careful with the salt—fish sauce is very salty, so taste the sauce before adding any extra salt to the final dish. For a vegetarian version, substitute the meat with firm tofu and use soy sauce or vegan 'no-fish' sauce. Use a wide pasta like Pappardelle; the large surface area is perfect for carrying the thick, peanut-based Panang sauce.
🍽️ Serving Suggestions
Pair with a crisp, chilled Riesling or a Gewürztraminer to balance the spice and coconut richness. Serve with a side of crunchy cucumber salad dressed in rice vinegar to provide a refreshing contrast. A cold Thai iced tea or a sparkling lime soda works beautifully as a non-alcoholic accompaniment. Offer extra crushed peanuts and chili flakes on the side for guests to customize their heat and crunch levels.