Panang Thai Recipe

Below is a panang Thai recipe or panang curry recipe. Panang (or panaeng or paneang) is a type of curry dish. Some of the panang curry Thai recipe favorites are panang chicken recipe (panang gai recipe), prawn panang recipe (panang goong), beef panang recipe (panang nua), and pork panang recipe (panang muu or panang moo). When the panang Thai dish is in soup like form, it is called gang panang meaning soup panang.

What are the differences between panang curry vs other curry dishes?

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

Ingredients for the Panang Thai recipe

With the panang Thai recipe below you can make a delicious panang curry dish with pork, chicken, beef, prawn or any other meat.

• 300 g (1½ cups, 10 oz) pork fillet or tenderloin thinly sliced.
• 500 ml. (2 cups, 16 fl oz) thick coconut milk - keep 10 ml. (2 tablespoons) set aside to use as a garnish
• 100 g (4 tablespoons) panang curry paste (panaeng curry paste) or red curry paste
• 40 g (2 tablespoons) palm sugar
• 35-40g (2-3 tablespoons) fish sauce or soy source if preferred
• 7 kaffir lime leaves - 3 torn into pieces discarding the stem and 4 shredded
• 15 g (½ cup,  ½ oz.) sweet basil leaves
• 1 big, red sliced chilli

<< Previous    [1]  2    Next >>