Share This Recipe
Panang curry is a slightly dry, sweet, rich and creamy curry that is extremely popular amongst westerners. It is made with just enough sauce to cover the meat, and pairs well with jasmine rice.
We have opted to create this recipe with pork, however beef, chicken, and fish are all popular alternatives. You can make the curry paste from scratch, however for simplicity we have used mae ploy brand curry paste which we find tastes just as good as homemade paste, and is much less time consuming!
One thing that will strike you whilst preparing this dish is its incredible smell. The aroma is wonderful, and it is sure to get your stomach groaning in anticipation for the meal to come! This is one of our favourite Thai curry recipes, and we are confident you will love it too!
Can’t Find The Ingredients At Your Local Store? Click The Links To Buy Online
Special Cooking Equipment Used
Step 1: Spoon half of the coconut cream (so about 30g) into a saucepan, and heat on a high heat, frying the cream for 1 to 2 minutes.
Step 2: Add 1 1/2 tbsp of panang curry paste, and mix. Mix and fry until the paste is thoroughly mixed with the cream, then add the rest of the coconut cream. Stir until everything is thoroughly mixed together.
Step 3: Now add 200g sliced pork (or the meat of your choice) to the pan, and fry it in the paste.
Step 4: Once the pork is almost cooked, add 100g coconut milk, and lower the heat to a low heat. Stir the pork into the milk and let it simmer for about 5 minutes.
Step 5: Now add 2/3 tbsp of palm sugar, and 1 tbsp of fish sauce, and stir thoroughly.
Step 6: Finally add 1 thinly sliced large red chilli, and 2 finely sliced lime leaves, stir thoroughly, and serve with steamed jasmine rice. We also drizzled some coconut cream over the curry for extra taste.
We hope you enjoy cooking this tasty curry recipe! Panang has to rank in my top 5 favourite curries! What is your favourite curry? Let us know in the comments below!
If you would like to see more Thai inspired recipes, please subscribe to our youtube channel and newsletter. New recipes released every Monday, Wednesday and Friday.
Share This Recipe