The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Panang Curry

By stevebent (GoodFood Community)
A star rating of 5 out of 5.11 ratingsRate
loading...
  • 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!
Advertisement

Ingredients

  • 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

Optional:

  • 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!

Method

  • 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.11 ratings
Advertisement
Advertisement
Advertisement

Sponsored content