🍛 Panang Curry with Pork
This Panang curry pairs thin slices of pork with a thick, creamy sauce of Panang curry paste and coconut milk. Crushed peanuts, shredded lime leaves and fresh basil give it a nutty, fragrant and mildly spicy character. The sauce is reduced until it clings to the meat, and the dish is served with steamed jasmine rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g pork loin, thinly sliced
- 3 tbsp Panang curry paste
- 400 ml coconut milk
- 30 g roasted peanuts, crushed
- 5 kaffir lime leaves, shredded
- 1 handful Thai basil leaves
- 1 tbsp fish sauce
- 1 tsp sugar
Method
- Simmer a few spoons of coconut milk until the oil separates, then fry the curry paste for 2 minutes.
- Add the pork and stir-fry until it changes colour.
- Pour in the rest of the coconut milk, add fish sauce, sugar and lime leaves; simmer 10 minutes until thick.
- Stir in the peanuts, then remove from heat and fold in the basil.
- Serve with steamed rice.
How to make it lighter
- Choose lean pork loin and trim visible fat.
- Use light coconut milk or thin the sauce with water.
- Fill half the plate with vegetables and keep rice to about 150 g cooked.
History
Panang (phanaeng) curry is a well-known dry-style Thai curry; its name is sometimes traced to Penang, though the link is unproven. Pork, chicken and beef versions are all common in Thailand today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →