Panang Curry (Thai Thick Peanut Coconut Curry)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The sauce is cooked down until it coats a spoon thickly, so it clings to the thin slices of pork tenderloin rather than pooling around them.
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Peanut butter makes it nutty, and hand-torn kaffir lime leaves bring a sharp citrus smell up through the rich coconut.
Ingredients
Instructions
- 1
Slice 220 g pork tenderloin thinly so it cooks quickly, and cut 80 g red bell pepper into even strips.
Lightly tear 3 kaffir lime leaves to help release their citrus aroma during the final simmer.
- 2
Pour 100 ml coconut milk into a pan and heat it over medium heat.
Stir for about 2 minutes, until the edges bubble and a slight sheen of coconut fat appears, without letting the milk scorch.
- 3
Add 2 tbsp panang curry paste and fry it over medium heat for 1 to 2 minutes.
When the color deepens and the aroma rises, scrape the bottom often so the paste does not stick or burn.
- 4
Add the pork and stir until the outside turns pale and no raw surface is visible.
Pour in the remaining 200 ml coconut milk in two or three additions, stirring each time so the thick paste loosens evenly.
- 5
Add 1 tbsp fish sauce, 2 tsp palm sugar, and 1 tbsp peanut butter.
Lower the heat and simmer for 8 minutes, stirring so the peanut butter dissolves, until the sauce coats a spoon thickly.
- 6
Add the kaffir lime leaves and bell pepper and simmer for 3 more minutes.
Stop when the pepper is slightly crisp and the pork reaches at least 63C at the center, then rest the pork for 3 minutes.
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