Panaeng Recipe

Below is a panaeng recipe (panang recipe, พะแนง in Thai) that can be used in prawn panaeng recipe, panang curry recipe and also panang Thai chicken recipe. Common dishes are panaeng tuna, panaeng duck, panaeng lamb, panaeng prawn, panaeng chicken, panaeng pork, panaeng beef, panaeng satay, panaeng wings, and veggie panaeng.

How is panaeng curry different from other curries?

Panaeng curry is slightly different from the other coconut milk curries in that it has a thicker sauce. The panaeng curry paste is made using an amazing array of dried spices which gives the panang curry its unique flavor.

Ingredients for Panaeng curry

• 300g (1 1/2 cup, 10 oz) pork fillet or tenderloin thinly sliced
• 500 ml (2 cups, 16 fl oz) thick coconut milk - keep 30ml (2 tablespoons) set aside to use as a garnish
• 100g (4 tablespoons) panaeng or red curry paste
• 40g (2 tablespoons) fish sauce
• 7 kaffir lime leaves - 3 torn into pieces discarding the stem and 4 shredded
• 15 g (1/2 cup, 1/2 oz) sweet basil leaves
• 1 big, red sliced chilli

Cooking Panaeng curry

Put half of the thick coconut milk into a wok and fry for 3-5 minutes, stirring continuously until the coconut oil begins to separate out. Then add the panaeng curry paste and fry for 1-2 minutes. Once the paste is cooked add the pork and cook until the outside of the pork is cooked. Then add the rest of the thick coconut milk and bring to the boil. Simmer and add the palm sugar along the side of the wok until melted and then add the fish sauce and kaffir lime leave pieces. Stir to combine and add half of the basil leaves. Turn the heat off and serve garnished with the shredded kaffir lime leaves, red chillies, remaining basil leaves and remaining coconut milk.