Panang Curry with Pork
แกงพะแนงหมู
Kaeng Phanaeng Mu
A thick, fragrant red curry with pork, coconut cream and makrut lime. Panang is richer and less soupy than green or red curry.
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About this dish
A thick, fragrant red curry with pork, coconut cream and makrut lime. Panang is richer and less soupy than green or red curry.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Smart substitutions
Substitutions can make the recipe easier, safer or suitable for a dietary need, but they may change the authentic flavour.
Flavour: light soy sauce plus a pinch of seaweed
Allergy: coconut aminos
Dietary: vegan fish sauce
Flavour: light brown sugar
Allergy: maple syrup
Dietary: coconut sugar
Flavour: fresh lime zest
Allergy: lime zest
Dietary: lime zest
Flavour: holy basil or Italian basil
Allergy: another fresh herb
Dietary: holy basil
Ingredients
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500 g Pork Lointhinly sliced
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400 ml coconut milk
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3 tbsp Panang curry paste
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1 tbsp fish sauce
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1½ tsp palm sugar
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5 makrut lime leavesvery finely shredded
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1 handful Thai basil
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1 red chillisliced
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2 tbsp roasted peanutsfinely ground, optional
Slice lime leaves as finely as possible; thick pieces are tough to chew.
Method
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1
Cook coconut cream
Simmer the thick coconut cream until glossy.
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2
Fry curry paste
Add Panang paste and cook until fragrant.
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3
Add pork
Stir in pork and cook until almost done.
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4
Thicken
Add remaining coconut milk, fish sauce, palm sugar and ground peanuts. Simmer gently until thick.
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5
Finish
Fold through most of the lime leaf and basil.
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6
Serve
Top with remaining lime leaf and red chilli.
What it tastes like
Rich, creamy, aromatic and gently sweet, with a citrus lift from makrut lime.
Make it milder
Use less curry paste and more coconut milk.
Ingredient substitutions
Chicken or beef can replace pork.
Vegetarian alternative
Use tofu and vegetables with vegan curry paste and soy sauce.
Common mistakes
Making it too thin loses Panang’s distinctive texture. Do not simmer lean pork for too long.
Serving the dish
Serve with jasmine rice.
Shredded makrut lime leaf, Thai basil and red chilli.
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Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
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Panang Curry with Pork
Panang Curry with Pork
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