Jump to video!
Watch The Full Video Tutorial!
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!
Panang Curry พะแนงหมู
- Yield: 2 servings
Ingredients
- 3-4 Tbsp panang curry paste, store bought or homemade (see note)
- 1 ½ tsp sugar
- 1-2 tsp fish sauce
- ¾ cup coconut milk
- 8 oz (230g) thinly sliced pork tenderloin or another protein of your choice
- 3 kaffir lime leaves, torn into chunks
- 2 kaffir lime leaves, very thinly sliced for garnish
- 2 Tbsp coconut milk for garnish (optional, see note)
- Spur chilies or other types of mild red chilies, sliced into rounds for garnish
Instructions
- Sauté the curry paste in some vegetable oil until aromatic, 2-3 minutes, and deglaze with ¼ cup of the coconut milk. Note: Traditionally, we sauté the curry paste in rendered coconut oil. See more information about this method in Green Curry videos.
- Add the 3 torn kaffir lime leaves and let the mixture cook, stirring constantly, until the coconut milk dries up again.
- Once the coconut milk has dried up, add pork to the pan and toss to coat thoroughly in the curry paste.
- Add remaining ½ cup of coconut milk, fish sauce, sugar, and cook until the pork is done.
- When the pork is done, remove from heat immediately.
- To serve: pour the curry on to a deep plate or a shallow bowl, spoon the 2 Tbsp of coconut milk over the top for garnish if desired. Top with thinly sliced kaffir lime leaves and spur chili slices. Serve with hot jasmine rice!
Notes
If you are using store bought curry paste, start with 3 Tbsp. Depending on the brand, you may need to add more so taste and adjust as needed. You will also need to add 2 tablespoons of ground roasted peanuts because most store bought pastes leave out peanuts.
When you let coconut milk sit, the fatty part usually floats to the top. This thick, fatty coconut milk is great for using as garnish, so don't stir your coconut milk until you have spooned out some!
INGREDIENTS
Serves 2
- ¼ cup panang curry paste (see recipe)*
- 1.5 tsp sugar
- 1-2 tsp fish sauce
- ¾ cup coconut milk
- 8 oz thinly sliced pork tenderloin or other protein of your choice
- 3 kaffir lime leaves, torn into chunks
- 2 kaffir lime leaves, very thinly sliced for garnish
- 2 Tbsp coconut milk for garnish**
- Spur chilies or other types of mild red chilies, sliced into rounds for garnish
Recipe Notes:
*If you are using store bought curry paste, you may need a little less (~3 Tbsp) depending on the brand. You will also need to add 2 tablespoons of ground roasted peanuts to your curry when using store bought curry paste.
**When you let coconut milk sit, the fatty part usually floats to the top. This thick, fatty coconut milk is great for using as garnish, so don't stir your coconut milk until you have spooned out some! I forgot to do this for the video...sadly.
INSTRUCTIONS
Sauté the curry paste in some vegetable oil until aromatic, and deglaze with ¼ cup of the coconut milk. Note: Traditionally, we sauté the curry paste in rendered coconut oil. See more information about this method in Massaman Curry and Green Curry videos.
Add the 3 torn kaffir lime leaves and let the mixture cook, stirring constantly, until the coconut milk dries up again.
Once the coconut milk dries up, add the pork to the pan and toss to coat the pork thoroughly in the curry paste. Add the remaining ½ cup of coconut milk, fish sauce, and sugar. Let cook until the pork is done. When the pork is done, remove from heat immediately.
To serve: pour the curry on to a deep plate or a shallow bowl, spoon the 2 Tbsp of coconut milk over the top for garnish. Top with thinly sliced kaffir lime leaves and spur chili slices. Serve with hot jasmine rice!
Nocke Chiangmai
Paneng originates from Penang in Malaysia, hence the name
Rachael
I made this once with the homemade curry paste from this website and we totally loved it!
I made it again with a store bought paste and we were disappointed that we couldn't add more of the paste (i.e. more flavour) without also adding more heat. Since I still had some of the paste left I ended up making another round with a bit of the store bought paste together with the homemade panang curry paste here on HTK but made without the dried chillis! I just threw the curry paste ingredients (minus the chillis) in a magic bullet blender with some coconut milk, so it was easy easy. We enjoyed that MUCH better than the version with only the store bought paste.
Pey-Lih
I made this recipe using kabocha squash with Chinese spinach, thinly sliced carrots, baby corn, and sugar peas. The kaffir lime made it more fragrant. Wonderful over jasmine rice or even buckwheat noodles. The starch from the squash thickened up the curry nicely. Thank you for this recipe!
★★★★★
Michael
Panang curry(gai) has a fresh lemon taste.
I make it with chicken(gai)
Even when cooking it smells wonderful!
A bit spicy but yummy.
★★★★★
Dan
Made it with Lobo brand panang curry paste and pork tenderloin. Excellent. Pleased to find that the pork, despite being lean, came out nice and tender. I only found frozen kaffir lime leaves, but they definitely added a nice flavor.
★★★★★