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Thai Panang Curry

Serves 4 to 6 Entree meat

Thai Panang Curry

Thai Panang Curry hails from the kitchens of home cooks who craft it with intuition and personal flair, a dish that transforms simple ingredients into something extraordinary. Traditionally, it finds its place on the family table, where the balance of flavors is judged by hand and shared among loved ones, embracing the spirit of communal dining.

This curry is a symphony of rich and creamy coconut milk, infused with the aromatic warmth of panang curry paste. The pork shoulder, tender and succulent, absorbs the complex layers of flavor, while kaffir lime leaves impart a fragrant citrus note. A touch of palm sugar and fish sauce weave sweetness and umami into each bite, creating a comforting dish that feels both familiar and indulgent.

Ingredients

  • 700 gpork shoulder — sliced
  • 3 tbsppanang curry paste
  • 400 mlcoconut milk
  • 2 tbspfish sauce
  • 1 tbsppalm sugar
  • 4kaffir lime leaves
  • to tastefine sea salt

Method

  1. Begin by cutting the 700 g pork shoulder into bite-sized pieces. Season the pork with a pinch of fine sea salt, ensuring each piece is lightly coated. This initial seasoning will enhance the meat's flavor as it cooks.
  2. Heat a large, heavy-bottomed pan over medium-high heat and add 2 tablespoons of vegetable oil. Once the oil is shimmering, add the pork pieces in a single layer, making sure not to overcrowd the pan. Brown the pork on all sides until it develops a deep, golden color, which should take about 5-7 minutes. This browning step adds depth to the curry's flavor.
  3. Reduce the heat to medium and push the pork to one side of the pan. Add 3 tablespoons of panang curry paste to the cleared space and stir it in the oil for about 1-2 minutes until it becomes fragrant and slightly darker in color. This step blooms the spices in the paste, intensifying their flavors.
  4. Pour 400 ml of coconut milk into the pan, stirring to combine it with the curry paste. Scrape up any browned bits from the bottom of the pan as you stir, which will add richness to the sauce. Bring the mixture to a gentle simmer.
  5. Add 2 tablespoons of fish sauce and 1 tablespoon of palm sugar to the pan, stirring until the sugar dissolves completely. Tear 4 kaffir lime leaves into pieces and add them to the curry, which will lend a citrusy aroma to the dish.
  6. Allow the curry to simmer gently for about 20-25 minutes, stirring occasionally. The pork should become tender and the sauce should thicken slightly, coating the back of a spoon. Taste the curry and adjust the seasoning with more fish sauce or salt if needed.
  7. Once the pork is tender and the sauce has reached a creamy consistency, remove the pan from the heat. Serve the Thai Panang Curry with steamed jasmine rice, allowing the rich, aromatic flavors to be enjoyed as part of a shared meal.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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