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Authentic Thai Panang Curry

A rich and creamy Thai curry filled with nostalgic flavors, perfect for a comforting family dinner or a festive gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Panang Curry
  • 4 Tbsp Panang curry paste
  • 10.5 oz pork tenderloin, thinly sliced
  • 1.5 tsp fish sauce
  • 2 tsp neutral oil
  • 1.25 cups coconut milk Use fresh if possible for best flavor.
  • 10 pieces makrut lime leaves, torn
  • 1.5 Tbsp palm sugar, finely chopped
  • 1 medium red bell pepper, julienned (optional)
  • as needed Jasmine rice for serving
For Homemade Panang Curry Paste
  • 10 g dried mild chilies
  • 0.5 tsp coarse salt
  • 0.75 tsp cumin seeds
  • 1.5 tsp coriander seeds
  • 0.25 tsp white peppercorns
  • 3 Tbsp chopped lemongrass
  • 1 Tbsp chopped galangal
  • 1.5 tsp makrut lime zest
  • 2 pieces cilantro roots or 6 cilantro stems
  • 3 Tbsp chopped garlic
  • 0.25 cup chopped shallots
  • 1 tsp fermented shrimp paste
  • 2 Tbsp roasted peanuts
For Semi-Homemade Panang Curry Paste
  • 4 Tbsp red curry paste Optional for variation.
  • 0.75 tsp cumin seeds
  • 1.5 tsp coriander seeds
  • 2 Tbsp roasted peanuts
  • 1 tsp fermented shrimp paste (optional)

Method
 

Preparation
  1. In a bowl, combine the sliced pork tenderloin with 1.5 tsp fish sauce and 2 tsp neutral oil. Massage it gently to ensure the flavors penetrate the meat.
Cooking
  1. In a pan or wok over medium-high heat, add 0.75 cup of coconut milk. Allow it to reduce for about 5-7 minutes until it thickens and starts to shimmer.
  2. Stir in your 4 Tbsp of Panang curry paste into the thickened coconut milk. Cook for another 2-3 minutes until the oil begins to separate, infusing the milk with flavor.
  3. Add in 1.5 Tbsp of palm sugar and the torn makrut lime leaves. Continue to cook for another minute to meld the flavors together.
  4. Add the marinated pork to the pan and stir-fry until it’s mostly cooked through, about 3-5 minutes.
  5. Pour in the remaining 0.5 cup of coconut milk and stir to combine. If using, add the julienned red bell pepper for a pop of color and texture. Taste and adjust seasoning as needed.
  6. Garnish your curry with a bit of extra coconut milk and more torn lime leaves if desired. Serve alongside fluffy jasmine rice.

Notes

Don’t skip the massage! It helps the flavors absorb into the pork. Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.