Panang Bites
The story
Panang curry is thicker than most Thai curries, closer to a sauce than a soup, which makes it the one curry that belongs in a sandwich. Reduce it a little further and it clings. Spoon it into a split District Biscuit with tender chicken, torn Thai basil, and slivers of red chile, and you have something that eats like a slider and tastes like a restaurant.
The reduction is the whole trick and the biscuit is why it works. A thin curry would run straight through any bread on contact. A properly reduced panang sits where you put it, and the District Biscuit's crisp edges keep a defined border while the flaky layers underneath take on coconut milk and curry paste. You get sauce inside the bread, not a puddle beneath it.
That is the culinary canvas in party format. Three to an order, made in one pan, gone in about four minutes at any gathering. Sweet coconut, warm curry, sharp basil, and buttery layers underneath doing more work than a slider bun ever has.
Why you'll love it
- Restaurant panang flavor from a jar of curry paste and a can of coconut milk.
- Reduced curry clings instead of running, and the District Biscuit holds the rest.
- Slider format means one pan feeds six people with no plating required.
- Comes together in 30 minutes and reheats better than almost anything else here.
- Thai basil and fresh chile keep the coconut richness from going flat.
Ingredients
- 6 District Biscuits, warmed and split
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp panang or red curry paste
- 1 can full-fat coconut milk, 13.5 oz
- 2 tbsp fish sauce and 1 tbsp brown sugar
- 2 tbsp peanut butter, smooth
- 1 red bell pepper, sliced thin
- Zest and juice of 1 lime, plus 6 kaffir lime leaves if you have them
- 1 cup Thai basil leaves, torn, plus 1 red chile sliced thin
- 1 tbsp neutral oil and salt to taste
How to build it
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1
Heat the oil in a wide skillet over medium and fry the curry paste for 90 seconds, stirring constantly, until it darkens and smells aromatic rather than raw.
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2
Pour in the thick cream from the top of the coconut milk can and cook 3 minutes until the oil separates and pools at the edges, which is where panang gets its depth.
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3
Whisk in the remaining coconut milk, fish sauce, brown sugar, and peanut butter until the sauce is smooth and uniform.
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4
Add the chicken pieces and sliced bell pepper, then simmer uncovered for 12 minutes so the sauce reduces while the chicken cooks.
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5
Keep reducing until the curry visibly coats the back of a spoon and holds a line when you drag a finger through it, which is the consistency that will not soak the biscuit.
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6
Warm the District Biscuits in a 350F oven for 5 minutes and split them so the flaky layers are open.
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7
Stir the lime zest, lime juice, and half the Thai basil into the curry off the heat, then taste and adjust salt.
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8
Spoon the thick curry into each biscuit, top with remaining basil and sliced red chile, cap, and serve immediately while everything is hot.
Pro tips & swaps
- Fry the curry paste in oil before any liquid goes in. Raw paste tastes flat and dusty no matter how long you simmer it.
- Use full-fat coconut milk, never light. Light coconut milk will not reduce to a clinging consistency, which defeats the entire build.
- Reduce further than feels right. If the curry pours freely, it will soak through. It should mound on a spoon.
- Peanut butter is not optional in panang. It is what separates it from a standard red curry.
- Swap the chicken for shrimp, added in the last 3 minutes, or for pressed tofu and eggplant for a vegetarian version using soy sauce instead of fish sauce.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make Panang Bites ahead of time?
Yes, and the curry improves overnight. Make it up to 3 days ahead, then reheat gently and reduce for another few minutes if it loosened in the fridge. Add the fresh basil and lime only after reheating, and assemble on freshly warmed District Biscuits.
What's the best biscuit to use for a curry slider?
A flaky biscuit with crisp edges, like a District Biscuit, is ideal because coconut curry is rich and wet. Soft slider buns saturate immediately, while the District Biscuit's buttery layers absorb the sauce and keep a crisp border.
Can I substitute the chicken in this recipe?
Yes. Shrimp work beautifully and need only 3 minutes at the end. Beef strips, pressed tofu, or roasted eggplant all take the same curry, with eggplant needing an extra 5 minutes to soften.
Is there a gluten-free or vegetarian version of Panang Bites?
For vegetarian, use tofu and eggplant, swap fish sauce for soy sauce or tamari, and check that your curry paste contains no shrimp paste. The District Biscuit is wheat-based, so check with the District Biscuit cafe about gluten-free options.
Why is my curry thin and runny?
Almost always light coconut milk or not enough reduction time. Use full-fat, simmer uncovered, and keep going until the sauce coats a spoon. Frying the paste in oil first also builds body that a straight simmer will not.
What should I serve or drink with Panang Bites?
Cucumber salad, quick-pickled carrot, or a simple papaya slaw all cut the coconut richness. For drinks, an off-dry Riesling, a cold lager, or Thai iced tea all pair well.
How many calories are in Panang Bites?
One slider lands roughly in the 380 to 460 calorie range, so a serving of three sits near 1,200. Using light coconut milk is not recommended for texture, so instead serve two per person alongside a salad.
How do I store and reheat leftovers?
Store the curry in an airtight container for up to 3 days or freeze for 2 months. Reheat gently on the stove and reduce briefly if needed, then re-crisp the District Biscuit at 350F and rebuild fresh.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. That structure is why they hold up under rich coconut curry where ordinary slider buns saturate. It is your culinary canvas, built to carry big flavor from first bite to last.
