Thai Panang Curry with Pork
Ultra rich and creamy, this Thai panang curry uses a quality store-bought curry paste plus aromatics like ginger and lemongrass to infuse every bite with a bold yet balanced flavor.
You might have to pop to your local Asian grocery store to pick up some special ingredients, but all are easy to find! And with just a quick 25-minute cook time, this spicy-sweet curry is perfect for busy weeknights!
Table of contents
What Is Panang Curry?
I’ve worked over the years to create a panang curry recipe that embodies all the things I love in a Thai curry — the right amount of flavor and spice, the correct ratio of coconut milk, and thick texture, and allllll the fresh aromatics!
If you’re unfamiliar with panang curry, it’s essentially an intense Thai red curry that’s slightly spicy, slightly sweet, and slightly salty. It’s super rich and creamy, and it’s on the milder end of the spice spectrum.
To make this a weeknight-friendly Thai pork panang curry, we’re sticking with a quality store-bought curry paste rather than making our own. A few key ingredients like lemongrass, fresh ginger, and kaffir lime leaves create the bold yet balanced flavor that panang curry is known for.
I cannot claim that my Thai panang curry recipe is 100% authentic, but I draw from as many authentic ingredients as I can find. (I have even gone so far as to beg my favorite neighborhood Thai joint in San Diego to allow me to observe the kitchen. They did in fact allow this, kind and amazing folks that they are!) I make this dish to my own taste, and that might not be for everyone and that’s okay! I do hope you enjoy my version though.
The Main Ingredients You’ll Need
full list of ingredients, quantities & method in the recipe card at the end of the page.
- Pork tenderloin. Since the pork isn’t going to stew for an extended period of time, it’s important to choose a tender cut like pork tenderloin.
- Panang curry paste. I like to use the brand Mae Ploy. IMHO, theirs has the best flavor and spice.
- Lemongrass. Smash it with the back of your knife to release all of those fragrant essential oils!
- Fresh ginger. I slice mine quite thickly since it gets fished out of the broth anyways.
- Kaffir lime leaves. If you can’t find kaffir lime leaves, some regular lime zest will help to bring a similar flavor.
- Canned coconut milk. My preferred brands are Chaokoh or Aroy D coconut milk since it’s so flavorful, rich, and creamy. It’s readily available in any Asian market, some well-stocked grocery stores, and Amazon.
- Fish sauce. Doesn’t make your curry taste even remotely fishy, it just adds a deep umami flavor that Thai curries are known for.
- Thai basil. Has a slightly spicy, anise-like flavor. Italian basil can be substituted in a pinch.
- Vegetables. I kept things simple with carrots, bell pepper, and onion.
Jenny’s Tip: Don’t want to make a pork panang curry? Chicken thighs or some tender cuts of beef may also be used.
Grab The Following Tools
How to Cook Thai Panang Curry in 25 Minutes
- Bloom the spices. Heat the oil in your braiser, then add the panang curry paste and your aromatics. The curry paste needs to cook for about 4 minutes to develop some color and enhance its flavor.
- Sear the pork. The trick here is to slice the pork tenderloin thinly, toss it with cornstarch, and gently fry it before topping with the coconut milk. This helps to give it some texture creates an attractive golden brown color.
- Add the coconut milk. Use a spoon to scrape the bottom of the pot to release anything that’s gotten stuck (that’s pure flavor!). Stir in the palm sugar and fish sauce at this point.
- Remove the aromatics. I used a slotted spoon to fish out the chunks of ginger, lemongrass, and lime leaves.
- Simmer the veggies. This is the home stretch! The carrots, onion, and bell pepper need just 5 minutes to reach crisp-tender perfection.
Side Dish Suggestions
We love serving this pork panang curry over a bed of steamed rice. You could also serve it with one or more of the following:
- Rice noodles
- Roasted vegetables
- Drunken Noodles
- Tom Kha Ga Soup
- Thai Beef and Noodle Salad
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Curry Recipes You’ll Love
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Thai Panang Curry with Pork
Ingredients
- 1 tablespoon neutral oil
- 1/4 cup Mae Ploy panang curry paste*
- 2 stalks lemongrass, cut into pieces and smashed with the back of your knife
- 1 inch fresh ginger, (or galangal if you can find it), sliced thick
- 4-6 makrut lime leaves, (6 if they are very small, 4 if they are larger)
- 3 cups full-fat canned coconut milk, Aroy D is my preferred brand for flavor and texture
- 1 oz (2 tablespoons) palm sugar*
- 1 tablespoon fish sauce
- 1 pound pork tenderloin, trimmed of silver skin and sliced thin
- 1 tablespoon cornstarch
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced thin
- 1 red bell pepper, cored and sliced
- 1 cup Thai basil leaves (plus more for serving)
- steamed jasmine rice, for serving
- kosher salt, to taste
Instructions
- Mix sliced pork with 1 tablespoon of cornstarch, working the cornstarch well into the meat. Set aside.
- In a heavy duty braiser (I use a 3.5 quart le creuset braiser), heat 1 tablespoon neutral oil over medium heat. Add the curry paste, lemongrass and ginger/galangal and kaffir lime leaves. Using a wooden spoon, sauté the paste and aromatics for about 3-4 minutes until the paste starts to brown.
- Add the pork and sear it for 2-3 minutes, tossing it in the curry paste.
- Add coconut milk and bring to simmer, using the wooden spoon to scrape up browned bits. Reduce the sauce a bit until the curry sauce has darkened slightly.
- Add the palm sugar and fish sauce and cook until sugar has completely dissolved. Taste sauce and add salt as necessary.
- Using a slotted spoon, remove the lime leaves, ginger/galangal and lemongrass, and discard.
- Add the onion, bell pepper and carrot and simmer for 5-7 minutes, until tender.
- Stir in the Thai basil and simmer for another 5 minutes. Taste for any additional seasoning, then serve topped with Thai basil over steamed jasmine rice.
Notes
Nutrition
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