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Panang Curry

By stevebent (GoodFood Community)
  • Rating: 5 out of 5.11 ratings
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3
An excellent & authentic recipe from the pros @ the original Thai cookery school in Chang Mai, Northern Thailand!


  • Rice or Noodles to serve.
  • Believe it or not a lot of Thais actually use Spaghetti!

This recipe doesn't include cooking instructions for the above...

  • ...they're on the packet! ;-)

500mls (2cups, 16floz) thick coconut milk - keep 30mls (2 tablespoons) set aside for garnish

  • 100g (4 tbsp) red (or panaeng) curry paste
  • 500g Pork Fillet or Tenderloin (thinly sliced)
  • 40g (2 tbsp) palm sugar
  • 30ml (2 tbsp) soy sauce
  • 15ml (1 tbsp) fish sauce
  • 7 Kaffir lime leaves - 3 torm into pieces discarding the stems, and 4 shredded.
  • 1 big red chilli - sliced lengthways


  • 15g (1/2 cup, 1/2 oz) sweet basil leaves - I struggle to find these in the UK, but my guests and I don't seem to struggle with it!

You can also substitute the fish sauce for more soy sauce if you don't like/haven't got it!

  • You've probably guessed but you can of course substitute beef, chicken, seafood or fish in this recipe!


  • STEP 1
    Put some water on to boil for your spaghetti/rice/noodles, and cook as per instructions. Put half the coconut milk into a wok and fry for 3-5 mins, stirring continuously, until the coconut oil begins to separate out.
  • STEP 2
    Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
  • STEP 3
    Add the pork and cook until the outside is cooked.
  • STEP 4
    Then add the rest of the thick coconut milk and bring to the boil.
  • STEP 5
    Simmer and add the palm sugar along the side of the wok until it melts.
  • STEP 6
    Then add the soy sauce, fish sauce and lime leaf pieces.
  • STEP 7
    Stir to combine (if using) add half the basil leaves.
  • STEP 8
    Turn off the heat and serve garnished with the shredded lime leaves, red chillies, coconut milk and (if using) the remaining basil leaves.
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    Rating: 5 out of 5.11 ratings
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