Panang Curry (Thai Thick Peanut Coconut Curry)

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Panang curry cooks thin slices of pork tenderloin and red bell pepper in a thick sauce made from panang curry paste, coconut milk, and peanut butter.

Slice 220 g pork tenderloin thinly, cut 80 g red bell pepper into even strips, and tear 3 kaffir lime leaves. Heat 100 ml of the measured 300 ml coconut milk over medium heat for about 2 minutes, stirring until the edges bubble and a light sheen appears. Add 2 tablespoons panang curry paste and cook for 1 to 2 minutes, scraping the pan as the paste darkens. Stir in the pork until its surface turns pale, then add the remaining 200 ml coconut milk in two or three portions. Mix after each addition to loosen the paste evenly. Add 1 tablespoon fish sauce, 2 teaspoons palm sugar, and 1 tablespoon peanut butter. Simmer over low heat for 8 minutes, stirring until the peanut butter dissolves and the sauce coats a spoon. Add the lime leaves and bell pepper for the final 3 minutes. Stop cooking when the pepper still has a slight bite and the pork reaches 63C at the center. Rest the pork for 3 minutes before serving.

Ingredients

servings

IngredientAmountUnit

pork tenderloin220 gg

coconut milk300 mlml

panang curry paste2 tbsptbsp

fish sauce1 tbsptbsp

palm sugar2 tsptsp

kaffir lime leaves3 eaea

red bell pepper80 gg

peanut butter1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

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

Control

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

Control

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

Step

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

Control

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

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Panang Curry is a concentrated Thai peanut and coconut curry with a thick, aromatic sauce base.
Finish cue: Add the kaffir lime leaves and bell pepper and simmer for 3 more minutes.
Avoid this: When the color deepens and the aroma rises, scrape the bottom often so the paste does not stick or burn.