How to make Thai Panang Curry

Why cooks start here

Thai Panang Curry is cooked the way Thai home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a thai family cook actually puts it on the table.

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.