Description
Savory Authentic Thai Panang Curry You Can Master at Home
Ingredients
Scale
- 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
- 10 leaves Makrut lime leaves (7 torn for cooking, 3 julienned for garnish)
- 1.5 Tbsp Palm sugar
- 1/8 piece Red bell pepper, julienned (optional)
- Jasmine rice, for serving
Instructions
- Prepare the Pork: Add fish sauce and neutral oil to the sliced pork. Massage gently, separating the pieces to ensure even flavor distribution.
- Reduce Coconut Milk: In a sauté pan or wok, heat over medium-high. Pour in ¾ cup of coconut milk and reduce until thickened, about 5 minutes.
- Cook the Curry Paste: Stir in the panang curry paste, reduce heat to medium-low, and cook for a few minutes, stirring until coconut oil separates.
- Add Sugar and Lime Leaves: Toss in palm sugar and roughly torn lime leaves. Cook for about a minute until the sugar dissolves.
- Cook the Pork: Introduce pork into the mixture, coating it evenly. Once pork is about 50% cooked, add remaining coconut milk.
- Incorporate Optional Ingredients: Stir in julienned red peppers if desired. Taste and adjust seasoning with more fish sauce if necessary.
- Plate the Dish: Serve curry in bowls, garnishing with coconut milk drizzle, julienned lime leaves, and extra red peppers if preferred.
- Serve with Rice: Enjoy your Authentic Thai Panang Curry with fluffy jasmine rice.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: Thai Panang Curry, Authentic Thai Recipe, Pork Curry