Panang Curry with Pork
A rich, creamy, and aromatic Thai curry to delight your senses.
⏱️ 50 min🍽️ Serves 1
🔥 450 kcal💪 30g protein🍚 35g carbs🥑 22g fat🌾 4g fibreper serving
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servings
Ingredients
- 🐖400 g pork shoulder, thinly sliced
- 🌶️2 tbsp panang curry paste
- 🥥400 ml coconut milk
- 🍶1 tbsp fish sauce
- 🌴1 tbsp palm sugar
- 🌶️1 red bell pepper, sliced
- 🥦½ cup green beans, trimmed
- 🥜¼ cup crushed peanuts
- 🌿6 kaffir lime leaves, thinly sliced
- 🍚2 cup cooked jasmine rice, for serving
Pro tips
- For extra spice, add a sliced red chili with the bell peppers.
- If you prefer a thicker curry, simmer for a few extra minutes until it reaches your desired consistency.
- Fresh ingredients like kaffir lime leaves are crucial for authentic flavor; don't skip them if possible.
Method
- 1Heat a large skillet or wok over medium heat. Add a spoonful of coconut milk cream (from the top of the can) and the panang curry paste. Fry for 2-3 minutes until fragrant.
- 2Add the sliced pork and stir-fry until it's no longer pink, about 5-7 minutes.
- 3Pour in the remaining coconut milk, fish sauce, and palm sugar. Bring to a gentle simmer.
- 4Add the red bell pepper, green beans, and half of the kaffir lime leaves. Simmer for 10-15 minutes, or until the vegetables are tender-crisp and the pork is fully cooked.
- 5Taste and adjust seasoning if needed, adding more fish sauce or palm sugar to balance the flavors.
- 6Stir in the crushed peanuts. Serve hot over jasmine rice, garnished with the remaining kaffir lime leaves.