Authentic Panang Curry Recipe
The exact authentic panang curry recipe from my Thai restaurant. Ready in 20 minutes and way better than takeout!
Equipment
- Measuring cups & spoons
- Cutting board & knife
- Pot or large wok
- ladle
Ingredients
- 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
- Prep your ingredients: Thinly slice the pork into bite-sized pieces, and cut the kaffir lime leaves and red chilies into fine, thin strips.
- 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.
- Fry the paste: Add the panang curry paste to the thick coconut milk and stir until it’s fragrant and fully blended.
- Season and simmer: Pour in the rest of the coconut milk along with the palm sugar, fish sauce, and pork.
- Cook the protein: Stir to keep the meat from clumping and simmer until the pork is just cooked through.
- Finish the dish: Toss in the pea eggplants (if using), most of the lime leaf strips, and the chilies.
- 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.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 629kcal | Carbohydrates: 14g | Protein: 26g | Fat: 54g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 92mg | Sodium: 1519mg | Potassium: 803mg | Fiber: 1g | Sugar: 8g | Vitamin A: 332IU | Vitamin C: 51mg | Calcium: 53mg | Iron: 6mg
