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Member recipe

Panang Curry

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(10 ratings)

Member recipe by


Serves 3

An excellent & authentic recipe from the pros @ the original Thai cookery school in Chang Mai, Northern Thailand!

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  • 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!


    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.
    2. Then add the curry paste and fry for 1-2 mins, until you get the aroma of the paste.
    3. Add the pork and cook until the outside is cooked.
    4. Then add the rest of the thick coconut milk and bring to the boil.
    5. Simmer and add the palm sugar along the side of the wok until it melts.
    6. Then add the soy sauce, fish sauce and lime leaf pieces.
    7. Stir to combine (if using) add half the basil leaves.
    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

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Teresa Colley's picture
Teresa Colley
27th Sep, 2019
Great recipe, I made the curry paste from scratch. Adjusted the chillies to less as some of my family don’t like it too hot. Tasted amazing.
3rd Jul, 2012
This is a delicious and easy recipe! Putting half the coconut milk in before the paste really brings out the flavour. I chopped up some green beans and par boiled new potatoes which made it more like a massaman curry. - Even better in my opinion and bulks it out if you have less chicken.
8th Apr, 2012
WOW! I made this last night for friends and we all loved it! I made it without the fish sauce as i don't like it and as I didn't have Thai sweet basil leaves i used normal basil leaves which seemed to work! I will be making it again next week! Delicious and simple.
18th Jul, 2010
Brill! I made this and it tasted great! I didn't use the fish sauce however and for those not using it I would advice keeping the soy sauce at 2 tbsp or it may be too salty! Simple and tasty for those making their first Thai curry!
11th Nov, 2016
How spicy is this recipe?
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