Panang pork curry 101

Penang curry is generally milder than other Thai curries, however there are still common Thai traditional ingredients shared between them such as chili peppers, galangal and lemon grass, The key ingredient which gives this dish a distinctive flavour is the garnishing of finely sliced Kaffir lime leaf , it imparts a rich and aromatic flavour not comparable to anything else.


If you can’t get a hold of Kaffir lime leaves don’t replace it with any other mint leaves it would be a sacrilege. Instead give the dish new legs and use sweet Thai basil to garnish the curry, the sweet aniseed flavours of these leaves will compliment the dish just as well. I think the ubiquitous Tinglish saying “same same but different!” summarises this recipe modification perfectly!


A super easy curry to make, as as mentioned on our previous article for the Thai Green curry, it’s perfectly OK to use a pre-made curry paste as a flavour base, making a paste from scratch can be costly and a time sink although purists would agree to differ; Besides the addition of other fresh ingredients bring the dish to life.


Time: 10-15 minutes minutes

Utensils: Thick bottom pan, stirring spoon, table spoon, chopping Board, knife,

Portion size: 5 people



300g pork fillet, thinly sliced

50g Panang curry paste

20-30 small green aubergine peas

2-3 kaffir lime leaves, finely sliced

3-5 sweet basil leaves, whole

1.5tbs fish sauce

3tbs granulated natural cane sugar

250ml coconut milk

250ml water


Add cooking oil to the pan and warm over a medium high heat.

Add the curry paste and stir into the oil for 2-3 minutes until fragrant.

Stir in 225ml of coconut milk to the pan and bring to the boil (The remainder of the coconut milk will be used as a garnish).

Add the sliced pork then the aubergine peas, stir in making sure all the pieces of pork are separated for even cooking, place the pan lad on and heat over a medium heat for 5 minutes.

Add the water then bring the pan to the boil again before adding the fish sauce and sugar. Optional to add more fish sauce and sugar to taste.

Ensure the pork is fully cooked, then remove from the heat.

Sprinkle slices of Kaffir lime, red chilli and drizzle coconut milk in, to garnish the dish.

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S.Eaton and P. Patiyut, 30.08.14

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