Authentic Panang Curry
The exact authentic panang curry recipe from my Thai restaurant. Ready in 20 minutes and way better than takeout!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups coconut milk
- 3 tbsp panang curry paste
- 2¼ cups pork (thinly sliced)
- 2½ tbsp palm sugar
- 4 tbsp fish sauce
- 1 handful pea eggplants (optional)
- 4 kaffir lime leaves (sliced into thin strips)
- 3 chilies (optional, seeds removed)
Instructions
- 1
Prep your ingredients: Thinly slice the pork into bite-sized pieces, and cut the kaffir lime leaves and red chilies into fine, thin strips.
- 2
Boil the coconut milk: Add ⅓ of the coconut milk to your pot over medium heat and stir until it thickens and the oil starts to separate.
- 3
Fry the paste: Add the panang curry paste to the thick coconut milk and stir until it’s fragrant and fully blended.
- 4
Season and simmer: Pour in the rest of the coconut milk along with the palm sugar, fish sauce, and pork.
- 5
Cook the protein: Stir to keep the meat from clumping and simmer until the pork is just cooked through.
- 6
Finish the dish: Toss in the pea eggplants (if using), most of the lime leaf strips, and the chilies.
- 7
The final touch: Let it simmer for another minute until the sauce is thick and glossy, then serve over jasmine rice and finish with the leftover lime leaf strips.