Baking Thai street food curry comfort food

Thai Roti with Phanaeng Curry

Name: Thai Roti with Phanaeng Curry
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cup All-purpose flour; 0.75 cup Hot water (about 120–140°F / 50–60°C); 0.25 cup Sweetened condensed milk; 4 tablespoon Vegetable oil (dough + frying); 3 tablespoon Phanaeng curry paste; 1 can (400 ml) Coconut milk (full-fat); 1 lb Boneless skinless chicken thighs, sliced 1/2-inch; 1 tablespoon Fish sauce; 1 tablespoon Palm sugar (or light brown sugar); 4 leaf Kaffir lime leaves

Flaky, buttery Thai-style roti served with a rich, aromatic Phanaeng curry — a street-food favorite that brings a baking-to-stovetop crossover to your home kitchen. The recipe yields soft hand-held rotis perfect for scooping up a creamy, slightly sweet-spiced chicken curry.

0.0(0 reviews)

Prep: 40m · Cook: 35m · Total75 mins

DifficultyMedium

Serves4

AuthorJake

Ingredient Spotlight

Phanaeng curry paste

A Thai curry paste used to make Phanaeng (Panang) curry, it’s richer, slightly sweeter and nuttier than regular Thai red curry, often containing dried chilies, cumin, coriander, galangal, kaffir lime and shrimp paste. It has warm, aromatic, mildly spicy flavors rather than sharp heat. Find it in Asian/Thai markets or international aisles; substitute with Thai red curry paste plus a spoonful of peanut butter (or ground peanuts), a pinch of sugar, and a little kaffir lime zest to approximate the flavor.

Ingredient Spotlight

Palm sugar (or light brown sugar)

Palm sugar is a sweetener made from the sap of palm trees common in Southeast Asian cooking; it has a caramel-like, slightly smoky flavor that’s less molasses-forward than dark brown sugar. It’s sold as blocks, discs, or granules in Asian markets and online. A good substitute is light brown sugar (as noted) or a blend of white sugar with a small amount of molasses or honey to mimic the deeper, caramel notes.

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Ingredient Spotlight

Kaffir lime leaves

Also called makrut lime leaves, these glossy, double-lobed leaves are used in Southeast Asian cuisines for their intense, floral-citrus aroma that’s different from ordinary lime zest. They’re typically used whole and removed before serving, or finely shredded into pastes; find fresh, frozen or dried leaves in Asian markets or frozen sections. If unavailable, substitute by using a combination of fresh lime zest (for the citrus oils) and a small strip of lemon balm or bay leaf for herbal depth, or add a bit more lime zest plus a touch of lemongrass.

Jake's note

"This roti + Phanaeng combo shines for casual dinner parties or weekend meals when you want something interactive and comforting. Home cooks will love how the flaky rotis are perfect for scooping up the velvety, fragrant curry."

Thai Roti with Phanaeng Curry

This pairing—thin, layered Thai-style roti with a glossy Phanaeng curry—is the kind of street-food combo that feels indulgent but is surprisingly straightforward to make at home. The roti dough in this recipe skews slightly sweet and very tender because of the sweetened condensed milk; it helps the dough brown beautifully and creates pliable layers when you roll, fold and fry. When grilled in a hot skillet the rounds develop crisp, buttery edges and soft, pillowy interiors that are perfect for tearing and scooping.

Phanaeng is a more restrained, creamier cousin of red curry: its coconut-and-peanut backbone is perfumed with kaffir lime leaf and a touch of palm sugar. Using boneless chicken thighs keeps the meat juicy as it simmers in the coconut sauce, and searing the curry paste briefly in oil at the start unlocks its aromatics. This version is built for hands-on cooks who want a tactile dinner—make the curry while the dough rests, pan-fry the rotis last, and serve family-style so everyone can tear, dip and eat straight from the pan.

Plan your timing

Enter your target meal time:

5:40 pm–5:55 pm→Make and rest the roti dough

5:55 pm–6:10 pm→Divide, shape and roll the rotis

6:10 pm–6:25 pm→Start the Phanaeng base

6:25 pm–6:40 pm→Simmer and season the curry

6:40 pm–6:55 pm→Pan-fry the rotis and serve

Ingredients

Yield

Instructions

Make and rest the roti dough

In a bowl combine the flour and condensed milk, then pour in hot water and 1 tablespoon vegetable oil. Mix until a shaggy dough forms, then knead 5–7 minutes until smooth and elastic. Oil the dough lightly, cover, and let rest at room temperature for 30 minutes to relax the gluten.

For this step

2 cupAll-purpose flour
0.75 cupHot water (about 120–140°F / 50–60°C)
0.25 cupSweetened condensed milk
4 tablespoonVegetable oil (dough + frying)

Divide, shape and roll the rotis

Divide the rested dough into 4 equal pieces and roll each into a tight ball; brush with a little oil and flatten. On a lightly oiled surface, roll each ball out very thin into a roughly 8–9 inch (20–23 cm) circle, then fold into a square or coil for flakiness and let rest 5 minutes.

Start the Phanaeng base

Heat 1 tablespoon oil in a wide skillet over medium heat and fry the Phanaeng curry paste briefly until fragrant (about 1 minute). Add the coconut milk, stirring to dissolve the paste and create a smooth, glossy sauce, then bring to a gentle simmer. Stir in the sliced chicken thighs so they’re mostly submerged in the sauce.

For this step

3 tablespoonPhanaeng curry paste
1 can (400 ml)Coconut milk (full-fat)
1 lbBoneless skinless chicken thighs, sliced 1/2-inch

Simmer and season the curry

Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce has thickened slightly. Stir in fish sauce, palm sugar and torn kaffir lime leaves, taste and adjust for balance of salty-sweet-spicy, removing lime leaves before serving if preferred.

For this step

1 tablespoonFish sauce
1 tablespoonPalm sugar (or light brown sugar)
4 leafKaffir lime leaves

Pan-fry the rotis and serve

Heat a skillet over medium heat with the remaining tablespoon of oil and fry each rolled roti 1–2 minutes per side until golden and flaky, pressing gently. Serve the hot roti alongside bowls of Phanaeng curry for scooping; tear roti into pieces and dip into the sauce.

Tips from the kitchen

Use hot water purposefully

Warm (50–60°C) water helps dissolve condensed milk into the flour and shortens kneading time, giving a softer dough that still holds layers when rolled thin.

Knead to elasticity

Work the dough 5–7 minutes until it’s smooth and springy; under-kneaded dough resists rolling and won’t form even layers when folded.

Bloom the curry paste

Fry the Phanaeng paste briefly in oil before adding coconut milk—this blooms the spices and prevents any raw paste taste in the finished sauce.

Don’t over-boil coconut

Keep the curry at a gentle simmer; a hard boil can separate the coconut milk and make the sauce grainy rather than silky.

Fry rotis on medium heat

Use medium heat and a little oil so the layers crisp slowly—high heat browns the exterior before the interior layers steam and fail to separate.

Variations & substitutions

Vegan swap

Use sweetened condensed coconut milk (or omit and add 1 tablespoon sugar + 3 tablespoons canned coconut cream) and replace fish sauce with 1½ teaspoons soy sauce plus a pinch of seaweed powder for umami.

Seafood Phanaeng

Substitute shrimp for chicken and add it in the last 3–4 minutes of simmering so it stays tender and doesn’t overcook.

Nut-free curry

If store-bought Phanaeng paste has peanuts, choose a Thai red curry paste instead and stir in 1 tablespoon tahini or omit nuts entirely for a milder, nut-free profile.

Shortcut rotis

When short on time, use frozen parathas or store-bought puff pastry rounds fried briefly—your curry will still sing, even if the rotis aren’t hand-rolled.

Storage & make-ahead

Store leftover curry in an airtight container in the refrigerator for up to 3 days; the sauce will thicken as it cools, so loosen with a splash of coconut milk or water when reheating. Keep rotis in a separate container at room temperature for up to one day, or refrigerate for 2 days; reheat in a hot skillet or oven (200°C/400°F) for a few minutes to revive crisp edges rather than microwaving, which makes them chewy.

What to serve with it

Serve the rotis torn into pieces alongside shallow bowls of Phanaeng for communal dipping; scatter extra torn kaffir lime leaves or thinly sliced Thai basil over the curry for brightness. Light, crisp salads—like a cucumber-and-shallot relish—cut the richness, and pair with a cold Thai lager or jasmine tea to cleanse the palate between bites.

Frequently asked questions

Can I skip the sweetened condensed milk?

You can substitute with 2 tablespoons granulated sugar plus enough warm whole milk to reach the same dough hydration, but the condensed milk adds a specific caramelized flavor and pliability that’s hard to replicate exactly.

Why did my roti layers not separate?

Common causes are rolling the dough too thick, not folding/coiling tightly, insufficient rest after shaping, or frying at too high a heat so steam can’t create separation; roll thinner, rest 5 minutes after folding, and fry over medium heat.

How can I prevent the coconut milk from curdling?

Simmer gently rather than boiling, stir frequently after adding the coconut milk, and avoid sudden high heat; using full-fat coconut milk also helps keep the sauce stable and glossy.

Can I make the curry ahead?

Yes—Phanaeng often tastes better the next day as flavors meld; reheat gently on low with a splash of coconut milk or water and finish with fresh kaffir lime leaves before serving.

Is it okay to use chicken breast instead of thighs?

You can, but breasts cook faster and can dry out; slice them thinly and add them later in the simmering process, cooking only until just done to keep the meat tender.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make and rest the roti dough

All-purpose flour2 cup
Hot water (about 120–140°F / 50–60°C)0.75 cup
Sweetened condensed milk0.25 cup
Vegetable oil (dough + frying)4 tablespoon

Step 3: Start the Phanaeng base

Phanaeng curry paste3 tablespoon
Coconut milk (full-fat)1 can (400 ml)
Boneless skinless chicken thighs, sliced 1/2-inch1 lb

Step 4: Simmer and season the curry

Fish sauce1 tablespoon
🛒 BuyPalm sugar (or light brown sugar)1 tablespoon
Kaffir lime leaves4 leaf

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Nutrition Facts

Per serving: 1 roti + 1 cup curry (370g)

Calories1070

Total Fat46.5g

Saturated Fat5.2g

Trans Fat0g

Polyunsaturated Fat7.4g

Monounsaturated Fat9.7g

Total Carbohydrates89.3g

Dietary Fiber0.6g

Total Sugars12.6g

Protein74.3g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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