The Customer-Favourite – Panang Curry

Panang, it takes the top spot…

When it comes to Thai curries, everyone has a favourite. Some go straight for the fiery heat of a green curry. Others love the gentle warmth of a Massaman. But at The Thai, there’s one dish that consistently beats them all: our Panang Curry.

It’s rich. It’s fragrant. And it has a loyal following that makes it the number one curry on our menu.

What Makes Panang Different

Thai curries each have their own character, and Panang is no exception. It’s thicker than most curries, with a sauce that clings to the ingredients rather than running across the plate. The flavour is bold yet slightly sweet, with a deep nutty base that sets it apart.

Ours is made with:

Panang curry paste – the heart of the dish, packed with dried red chillies, galangal, lemongrass, and kaffir lime peel.
Coconut cream – giving the curry its rich and velvety texture.
Kaffir lime leaves – bringing a citrusy brightness.
Peanuts – adding a nutty undertone that lingers with every bite.
A drizzle of coconut cream on top – the finishing touch that makes the dish as beautiful as it is tasty.

The result? A curry that balances spice, creaminess, and fragrance in a way that feels indulgent without being overwhelming.

Why Guests Love It

We hear it again and again from our customers: Panang just hits the spot. Here’s why it stands out:

Comfort factor – It’s rich and satisfying, the kind of curry you want to linger over.
Balanced spice – Enough heat to wake up your palate, but not so much that it burns.
Complex flavours – Layered with herbs, spice, sweetness, and nuttiness all at once.
Versatility – It works beautifully with different proteins, though many guests swear by the chicken version.

For a lot of people, Panang strikes the perfect middle ground. It’s bolder than a mild Massaman, but gentler than the fiery kick of a green curry. That sweet spot has made it a best-seller time and time again.

A Dish with Staying Power

Some dishes come and go on restaurant menus. Panang isn’t one of them. It’s been a cornerstone of Thai cuisine for generations, and it’s always been a favourite here in Shawlands.

When we first put it on the menu, we knew it was something special. But even we were surprised at just how quickly it became a guest favourite. Now, it’s one of those dishes that regulars order almost on autopilot. They don’t even need to look at the menu anymore – they already know what they’re having.

More Than Just a Curry

Part of what makes Panang so appealing is the experience of eating it. The sauce is thick enough to spoon over jasmine rice without losing its richness. The scent of lime leaves and coconut cream fills the table. It’s one of those dishes that makes you pause after the first bite, just to appreciate what’s going on.

And while it’s definitely a crowd-pleaser, it also feels like something personal. Many guests tell us Panang has become their dish – the one they recommend to friends, the one they crave on a rainy night, the one they keep coming back for.

The Panang Effect

Every restaurant has those dishes that quietly define it. For us, Panang Curry is one of them. It’s not just a bestseller – it’s a symbol of the kind of food we love to cook. Rich, balanced, comforting, and unmistakably Thai.