Panang lamb curry

Panang curry is a rich and creamy, spicy yet balanced, peanut coconut sauce. We've used slow-cooked lamb for a rich and tasty curry.

  • 4 hrs 30 mins cooking
  • Serves 8
  • Print


Panang lamb curry
  • 1 tablespoon peanut oil
  • 1.5 kilogram boneless lamb shoulder,cut into 5cm (2-inch) pieces
  • 1/2 cup (150g) panang curry paste
  • 2 1/2 cup (625ml) coconut cream
  • 2 tablespoon fish sauce
  • 1/4 cup (65g) palm sugar, grated
  • 2 tablespoon peanut butter
  • 4 fresh kaffir lime leaves
  • 225 gram canned sliced bambooshoots, rinsed, drained
  • 1 small_piece red capsicum (bell pepper) (150g),sliced thinly
  • 200 gram green beans, trimmed,halved
  • 1/2 cup fresh corianderleaves (cilantro), loosely packed


Panang lamb curry
  • 1
    Heat oil in large frying pan, cook lamb, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.
  • 2
    Add paste to same pan, cook, stirring, about 1 minute or until fragrant. Add coconut cream, sauce, sugar, peanut butter and lime leaves, bring to the boil. Transfer to cooker.
  • 3
    Cook, covered, on low, 3½ hours. Add bamboo shoots, capsicum and beans to cooker, cook, covered, on low, about 30 minutes or until vegetables are tender. Season to taste.
  • 4
    Serve curry sprinkled with coriander.


Panang curry has a distinct peanut flavour, the addition of peanut butter helps to bring out the flavour when using a bought paste. To reduce the fat content of this recipe, use coconut milk or light coconut milk.

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